Monday, June 4, 2012

anna cooks - dessert

Last night my friend Alyssa had my roommate and I over for dinner and an episode of Downton Abbey. I offered to bring dessert, and ended up making a twist on Ina Garten's Peach and Blueberry Crumble. I love this recipe, because you can swap the fruit depending on what is in season. For this crumble, I decided to use peaches, strawberries, and rhubarb. The result was a cute pink dessert that was perfect for our girls' night.

Peach, Strawberry, Rhubarb Crumble - A Photo Recipe.
The exact ingredients and measurements can be found here.

Step 1: Mix the fruit with lemon zest, lemon juice, sugar, and flour.

Step 2: Mix the dry ingredients until the butter is the size of peas. 

Step 3: Put the fruit mixture into ramekins and top with the crumble -- add more crumble than you think you need, because it fall down into the ramekin during baking. 

Step 4: Bake with a lined baking sheet under the ramekins at 350F for 45 minutes, or until the top is golden brown.  

Step 5: Top with heavy cream and enjoy!


  1. Those look delicious.

  2. Hi Anna, A friend told me she makes the crumble and puts it in a plastic bag in the freezer. When she needs it she just takes it out of the freezer and pops it on top to bake. Very convenient.


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