A cobbler and a crumble are similar and the names can be used interchangeably.
However, cobblers and crumbles can be different.
The difference is in the topping.
A cobbler is typically made with a cake or biscuit like dough which is spooned on in clumps, giving it a cobbled appearance.
A crumble often made with a clumpy topping which is crumbled on top.
This Ina Garten peach blueberry recipe is a combination of both.
It is made with cake or biscuit like dough ingredients, like a cobbler.
The dough is then formed into clumps and sprinkled (or crumbled) over the fruit, like a crumble.
So it could be described as either a cobbler or a crumble.
Because the topping is made with a cake or biscuit like dough, the topping will be slightly crispy on the outside and soft & fluffy on the inside.
Part 2. Tips To Make Ina Garten Peach Blueberry Crumble
This Barefoot Contessa blueberry peach cobbler is relatively simple to recreate.
Take a minute to skim through these tips.
They dont repeat the instructions, they will give you an idea of the process.
When you get to the recipe & instructions in the next section you will be good to go.
If watching the process will help you, feel free to watch my step by step video linked under the recipe below.
The video will take you through the steps and list the ingredients – all in under 2 minutes watch time.
Now for my tips.
1. Should you use fresh, canned or frozen fruit
Ina’s peach blueberry recipe calls for fresh peaches and fresh blueberries.
You dont need to use fresh fruit for this recipe.
I actually recommend using canned peaches.
Canned peaches are relatively inexpensive, available all year round and last forever in the pantry.
They will also save you the hassle of ripening fresh peaches, peeling and taking the stone out.
Canned peaches are also perfectly soft and sweet. You just need to strain away any juice or syrup first (your filling will be too runny otherwise).
For the blueberries, fresh are best but frozen can be used too.
Frozen blueberries wont have the same plump appearance as fresh ones and can release more juice.
This is not likely to make a huge difference in this recipe given the blueberries will be tossed and baked through the filling.
You don’t need to thaw the blueberries first – they will thaw during the cooking process.
2. Make the filling in one big bowl
Get one large bowl and measure all of the FILLING ingredients straight into it.
Don’t bother dirtying different bowls or cups.
Once everything is added, mix it all by hand with a spatula or spoon until its well combined.
3. To make the crumble
Make the crumble by adding all of the CRUMBLE ingredients to the bowl of a food processor fitted with a steel blade.
Similar to the filling, don’t bother dirtying different bowls.
Add everything to the food processor and pulse a few times until the butter starts to form pea size balls.
Once you can see pea sized balls, remove the steel blade and use your fingertips to rub the mixture into large crumbles.
All of the loose flour and other ingredients should be combined into the large crumbles.
You can see how this comes together on my video linked below.
4. What dish to make Ina’s peach blueberry crumbles in
Ina makes her peach blueberry cobblers in individual serve ramekins.
Your other option is to bake one larger cobbler and serve individual portions.
In my video below, I use one 10 inch round pie dish.
Ultimately the choice is yours.
Think about your audience when deciding which dish you will make your cobbler in.
Individual serve ramekins look great.
If you have young children, remember the ramekins are likely to still be hot when you serve them.
The benefit of using a larger baking tray is you wont be giving anyone a plate that is hot – you will serve by scooping from the hot baking dish into individual bowls.
5. What other ingredients could I use
As long as its a fruit based dessert baked under a dough or crumble, you can call it a cobbler (or a crumble).
You can really add whatever you like here.
Here are some tried and tested recipe variations you might like:
Extra Fruity And Colorful:
Add 1 cup of raspberries to the mixture to add a splash of red. The tartness from the raspberries also goes well with the sweetness from the peaches.
Spice It Up:
Add 1 teaspoon of finely grated fresh ginger to the filling. This will infuse a warm and spicy flavor to the cobbler.
Make It Nutty:
Incorporate 1/2 cup of chopped almonds into the biscuit topping for a nutty crunch that complements the sweetness of the fruit.
Make It More Grown-Up Friendly
Add 2 tablespoons of Southern Comfort or bourbon to the peach filling. This adds a subtle,adult-friendly twist and enhances the warm flavors.
Part 3. Recipe, Instructions and Video To Make an Ina Garten Peach Blueberry Cobbler
Get through these and you will be eating the Barefoot Contessa’s Peach blueberry crumble in no time.
Recipe by Barbara HuntCourse: DessertDifficulty: Easy
Servings
6
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
350
kcal
Sweet peaches, blueberries and hints of lemon baked under a buttery, cinnamon infused crumble. An Ina Garten peach blueberry crumble is the perfect last minute dessert.
Ingredients
For the filling
2 pounds of peaches (sliced into wedges)
2 teaspoons lemon zest
2 tablespoons lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 cup blueberries
For the crumble
1 cup all-purpose flour
⅓ cup granulated sugar
¼ cup light brown sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ pound (1 stick) cold unsalted butter (cut into ½ inch cubes)
Directions
The filling (using canned peaches)
Strain the juices from the peaches. Preheat the oven to 350F.
In a large bowl, combine all ingredients for the filling, except the blueberries: peach wedges, lemon zest, lemon juice, sugar and flour. Stir and combine well.
Add the blueberries. Gently mix in the blueberries. Pour the fruit mixture into your chosen baking dish.
The cobbler, crumble topping
Combine all topping ingredients in a food processor fitted with a steel blade: flour, granulated & light brown sugars, salt, cinnamon, diced butter. Pulse until the butter starts to form pea-sized dough pieces (10-15 pulses).
Remove the steel blade from the food processor and use your fingers to rub the mixture to form big crumbles.
Sprinkle the crumble mixture over the fruit filling.
Bake for 40 – 45 minutes until the top is golden brown and the juices are bubbly (350f)
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
