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Blueberry Peach Crumble with Vanilla Bean Whipped
Speed - 96%
Simplicity - 98%
Tastiness - 100%
98%
Delicious!
This Blueberry Peach Crumble with Vanilla Bean Whipped Ricotta was the best. I will definitely be using it all season for my favorite fruit!
Ingredients
Blueberry Peach Filling
- 6 Peaches
- 1 cup Blueberries
- 2 tablespoons Sugar
- lemon juice
- Lemon Zest
- 1 teaspoon Cornstarch
- pinch Salt
Crumble Topping
- 4 ounces Butter melted
- 2 cups Flour
- 0.75 cup Brown Sugar
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Cinnamon
- pinch Salt
Vanilla Bean Whipped Ricotta
- 1 pint Ricotta
- 0.5 cup Cream
- 0.25 cup Sugar
- 0.5 Vanilla Bean seeded
Instructions
Fruit Filling
- Chop peaches and fold blueberries in.
- Toss sugar, cornstarch, salt and lemon juice and zest of half a lemon into the fruit gently. Set aside.
Crumble
- Preheat oven to 325 degrees F. Set a rack in the bottom half of the oven.
- Mix together flour, brown sugar, nutmeg, cinnamon, and salt.
- Stir in the melted butter and blend gently with a fork to create clumps. Spread out on a plate and refrigerate until butter and mixture is cold.
- Butter an 8”x8” square baking pan. Add the macerated fruit mixture, and sprinkle the crumble mixture on top.
- Bake in preheated oven for 25-30 minutes or until the top is golden brown and the fruit is bubbling on the edges.
Vanilla Bean Whipped Ricotta
- Whisk together ricotta, cream, sugar, and vanilla bean until thick.
- Serve on top of warm blueberry peach crumble.
They always say simpler is better and this recipe is a testament to that! Crumbles are my favorite way to utilize my favorite fruits of the season, especially when I have guests over and am crunched for time, this comes together so quickly and everyone enjoys it.
This is an even overly simplified version, which you can gussy up by mixing more fancy fruits in, adding fresh herbs, or even a shot of alcohol like whiskey into the whipped cream!
If you live in an area where fresh peaches and blueberries aren't available, substitute your favorite baking fruits and even use frozen berries if you have to! Just make sure to drain out some of the liquid from the fruit before baking, as frozen fruit will release a lot of extra juices. In any case if you are able to source fresh fruit, do it!
In my experience fresh fruits are best in season and purchased close by where they were grown. Make sure your peaches are ripe, which you can tell by gently pressing them with your thumb– if there is a little give and they are soft, that means they're ready. Additionally, they will be so fragrant you won't be able to resist them!
Prepare your fruit first, by slicing and cutting the peaches into large 1″ or so size chunks, and fold blueberries into them in a large bowl. Toss sugar, cornstarch, salt and lemon juice and zest of half a lemon into the fruit gently. Set aside and let the fruit macerate to release the juices.
Preheat your oven to 325 degrees F. Set a rack in the bottom half of the oven.
Mix together the flour, brown sugar, nutmeg, cinnamon, and salt. Make sure the brown sugar doesn't remain in small clumps, and if it does just press it out with your fingers.
Stir in the cooled, melted butter and blend quickly but gently with a fork till the flour is coated and creates clumps. Spread the crumbly mixture out on a plate and refrigerate it until the butter is cold again.
Butter an 8”x8” square baking pan. Add the macerated fruit mixture, spreading it evenly, and sprinkle the crumble mixture evenly over the top, concentrating it especially in the middle of the pan.
Place on the baking rack and cook in the preheated oven for 25-30 minutes or until the top is golden brown and the fruit is bubbling and juicy around the edges. Pull and let cool for a minute.
For the whipped ricotta, begin by pressing the vanilla bean into the sugar. This will distribute the beans evenly so they don't stick together and everyone gets that amazing vanilla flavor! Then whisk together ricotta, cream, vanilla sugar, and beat until the mixture is thick.
Use a large spoon to portion the warm blueberry peach crumble out of the baking dish, and serve with a dollop of the vanilla whipped mascarpone. Garnish with a grating of lemon zest for a pop of color, or a couple sprigs of fresh mint. Enjoy!
Ingredients
Blueberry Peach Filling
- 6 Peaches
- 1 cup Blueberries
- 2 tablespoons Sugar
- lemon juice
- Lemon Zest
- 1 teaspoon Cornstarch
- pinch Salt
Crumble Topping
- 4 ounces Butter melted
- 2 cups Flour
- 0.75 cup Brown Sugar
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Cinnamon
- pinch Salt
Vanilla Bean Whipped Ricotta
- 1 pint Ricotta
- 0.5 cup Cream
- 0.25 cup Sugar
- 0.5 Vanilla Bean seeded
Instructions
Fruit Filling
- Chop peaches and fold blueberries in.
- Toss sugar, cornstarch, salt and lemon juice and zest of half a lemon into the fruit gently. Set aside.
Crumble
- Preheat oven to 325 degrees F. Set a rack in the bottom half of the oven.
- Mix together flour, brown sugar, nutmeg, cinnamon, and salt.
- Stir in the melted butter and blend gently with a fork to create clumps. Spread out on a plate and refrigerate until butter and mixture is cold.
- Butter an 8”x8” square baking pan. Add the macerated fruit mixture, and sprinkle the crumble mixture on top.
- Bake in preheated oven for 25-30 minutes or until the top is golden brown and the fruit is bubbling on the edges.
Vanilla Bean Whipped Ricotta
- Whisk together ricotta, cream, sugar, and vanilla bean until thick.
- Serve on top of warm blueberry peach crumble.
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