Peach & Blueberry Crumbles

June 15, 2018

Peach & Blueberry Crumbles


If you’re hosting a dinner party or luncheon and in need of an easy dessert, stop right here. This recipe, found in the Barefoot Contessa at Home cookbook, makes overflowing sweet and buttery crumbles, to be served in adorable little ramekins. These individual desserts transform the comforting classic to something more proper, which can fool your guests on just how simple this recipe is. The most cumbersome step in the dish is taking the time to boil the water and peel the peaches–a step that might not be necessary. Since I’m a stickler for details, I must point out that the recipe calls for peeled peaches, while the photograph in the cookbook, shows an unpeeled filling. So maybe it’s a sign that the first part of the recipe can be passed over. I also think that some chefs add steps to create unnecessary depth and complexity to their recipes, just to maintain a certain culinary status. Just a thought.


Rating: B+


How to make it an A+: I have a sweet tooth, for sure, but this dish is just too sweet. I would halve the amount of sugar in the filling, or maybe even omit completely. As mentioned above, I would definitely consider omitting the peeling stage. The filling comes out a little too mushy in between the sugary gelatinous texture. The peels would provide a little more structure and texture.  



Find the Recipe Here.

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