Peach, Blueberry Crumble

This recipe came from Ina Garten 

 

 Peach, blueberry Crumble

 Ingredients

For the Fruit filling 

2 pounds firm, ripe peaches (6 to 8 peaches)

2 tsp. grated lemon zest

2 tbsp. freshly squeezed lemon juice

1/2 cup white sugar

1/4 cup flour

1 cup fresh blueberries (1/2 pint)

For the crumble

1 cup flour

1 cup sugar

1/4 cup brown sugar, lightly packed

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup cold butter, diced

 

Directions for fruit filling

Preheat oven to 350F

Peel and slice peaches into wedges and place in large bowl. 

Add the lemon zest, lemon juice, sugar and flour.

Toss well.

Gently mix in blueberries.

Allow the mixture to set for 5 minutes.

Spoon the mixture into ramekins or small baking dish.

Directions for the topping

Combine flour, white sugar, brown sugar, salt, cinnamon and butter into a bowl.

combine until mixture resembles peas.

Sprinkle evenly over fruit.

Bake for 40 to 45 minutes, until tops are evenly browned. 

Serve warm or at room temperature.

Banana Bran Blueberry Muffins

This recipe came from Ina Garten.  I made them back in 2013 and never put the recipe on the blog.

Ingredients 

1 cup unprocessed wheat bran used fiber one...put in food processor

1 cup buttermilk (shaken)

4 tablespoons unsalted butter, at room temperature

1/4 cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

6 tablespoons unsulphured molasses

1 teaspoon grated orange zest did not put in

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup raisins...put in blueberries

1 cup large-diced bananas

1/2 cup chopped walnuts (did not use)

Directions 

 

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. 

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. 

With the mixer on low, add the eggs, 1 at a time. 

Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 

With the mixer on low speed, slowly add the flour mixture to the batter just until combined. 

Don't overmix it!

Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.