Peach & blueberry crumbles from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 197) by Ina Garten

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Ingredients

ground cinnamon
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

rleemcm on August 06, 2025

Added oats and cut back a teeny bit on sugar. Perfection!
Melissa_427 on October 10, 2024

I skipped the blueberries for this bake since I currently have an abundance of peaches and naturally it was still delicious! I also opted out of the individual format and went with one large crumble which took a little longer to bake, but easy enough to gage. Definitely hit the spot with a scoop of ice cream!
estanzler on August 28, 2024

This was a delicious way to close out peach season. The crumble sank into the ramekins a bit, so I wish I went a little heavier on the crumble. Bake time was about 5-10 minutes longer than called for in the recipe.
anya_sf on July 27, 2023

Made again as written, except in one 9"x9" dish. Usually I prefer a crisp topping with oats, but this was just delicious.
anya_sf on March 02, 2019

I made one large dish, using pear and blackberry with no zest. Very good!
GiselleMarie on July 29, 2018

Another delicious fruit recipe from Ina! I transported this to my parents’ house, which involved a three-hour drive, so I chose to assemble it in a 9X9-inch square aluminum foil pan rather than individual ramekins. I baked it in my parents’ oven after it spent several hours in a cooler, and it came out very well!