Peach and Raspberry Crumble

Gabe blew some of our money on some delicious peaches a while back, and we still have endless raspberries from the garden, so I decided to make a half recipe of Ina Garten's peach crumble tonight. I think they turned out delicious, but they're too tart for Gabe, because for some reason the raspberries in our garden have this really intense spicy tart bite to them. If you use raspberries from the store the should turn out perfect, though you should always start with less lemon juice and adjust upwards for taste. Ina Garten's original recipe calls for blueberries instead of raspberries, which would also be delicious (and require a little more lemon juice).




Peach and Raspberry Crumble
Serves 12

2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries, raspberries, or blackberries

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Bring a very big pot of water to boil and drop in your peaches. Cook them 1 minute, then drop into a big bowl of cold water. Peel the peaches and slice them. Mix them with the lemon zest and juice, sugar, flour, and berries. Let it sit for a few minutes while you assemble the crumble.

Mix the flour, sugars, salt, and cinnamon. Cut the cold butter in with a fork, knife, or your hands (easiest for me), or food-process it in until you've got a crumble texture. Pour it over the fruit. Bake everything for about an hour, but check a lot near the end. Let it cool and thicken up before eating. Enjoy!