|Consistently, the best peaches in the Hamptons are from Halsey Farm on Deerfield Rd. in Water Mill in my opinion|
|With skins removed, sliced peaches and blueberries are tossed with sugar and flour just enough to coat the fruit|
|This "crumble" is made from quick cooking oatmeal and lots of brown and white sugar|
blended with diced butter. Texture should be crumbly as shown in the picture.
|Just out of the oven, and overflowing with very juicy peach and blueberry filling|
|The table's ready...|
Photos (Lexi Van de Wall
Sometimes making dessert causes me great stress. I'm a much better cook than I am a baker. When I made this Peach and Blueberry Crumble last weekend, I threw out the first batch of topping and started over with Ina Garten's Peach and Raspberry Crumble recipe from my well-used copy of The Barefoot Contessa Cookbook .Garten's crumble recipe calls for raspberries, peaches, and orange zest as well as flour, butter, brown and white sugar and quick cooking oats. I substituted blueberries for the raspberries and used lemon zest instead of orange zest and not nearly as many peaches.
Using my fingers to gently mix the sugar, oats and cold diced butter made for a crumbly topping. My first topping was ruined when I used a food processor to turn the diced butter and sugar into a pasty mush. A crumble topping should be just that, crumbly, with pieces of butter still visible. The best way to make the topping is either fingers or on a very low speed with a mixer and plastic paddle.
There's nothing like the smell of fresh baked fruit pie mixed with summer breeze, even if there's a hint of burnt sugar in the air from peach and blueberry juices oozing out of the pie and dripping to the bottom of the oven. Despite the rustic and messy look, four of us devoured the whole thing.