Savor Summer Flavors: Ina Garten’s Peach Blueberry Crumble & Ellie Krieger’s Crispy Baked Onion Rings
And for a savory counterpoint to that summery sweetness, a little of this…
For those who frequently visit this blog, it’s no secret that I hold a deep admiration for both Ina Garten and Ellie Krieger. Their culinary philosophies—Ina’s emphasis on simple, elegant entertaining and Ellie’s focus on delicious, healthy eating—resonate deeply with my own approach to food. This passion often leads me to explore and recreate their wonderful recipes, which is why I am an active member of two fantastic online cooking communities: Barefoot Bloggers and Craving Ellie in my Belly. These groups offer a vibrant platform for home cooks to share their experiences, triumphs, and even occasional mishaps while tackling recipes from these beloved chefs. It’s a wonderful way to connect with fellow food enthusiasts and expand one’s culinary repertoire.
This particular month held a special significance for me, as it was finally my turn to select one of the July recipes for the Barefoot Bloggers group! The decision-making process was surprisingly quick. My heart was set on a summery dessert, and given my candid admission that baking isn’t always my strongest suit, a fruit crumble felt like the perfect, forgiving choice. Ina Garten’s Peach Blueberry Crumble instantly came to mind, promising a delicious and relatively straightforward baking adventure.
The timing couldn’t have been more perfect. Here in Florida, peaches and blueberries are currently in their prime, flooding farmer’s markets and grocery stores with their sweet abundance. This season is truly a joy for any home cook, offering a bounty of fresh, flavorful ingredients that inspire countless culinary creations. My sister-in-law, Jamie, joined me in the kitchen to prepare this delightful dessert, and we both reveled in the intoxicatingly sweet aroma of the peaches as they began to cook. We planned this treat specifically for our 4th of July celebration, eagerly anticipating the moment we could enjoy our warm crumble, ideally topped with a scoop of vanilla ice cream, while watching the festive fireworks light up the night sky. The anticipation added an extra layer of sweetness to the entire experience!
Crafting these crumbles proved to be remarkably easy, and I followed Ina Garten’s recipe to the letter. Having Jamie by my side was incredibly helpful; she masterfully handled most of the precise measurements, a task I often find challenging, while I focused on preparing the delicious fruit. This division of labor worked perfectly, especially since, as many of you know, I’m not always the most meticulous measurer when it comes to baking. The beauty of a crumble or a crisp, however, lies in its forgiving nature. You have a little wiggle room with the quantities without risking a complete culinary disaster, which makes it an ideal dessert for those of us who prefer a more intuitive approach to cooking. The results were absolutely spectacular, a testament to both Ina’s brilliant recipe and the inherent simplicity of a well-made fruit crumble.
I sincerely hope all the Barefoot Bloggers who participated this month enjoyed Ina Garten’s Peach Blueberry Crumble as much as Jamie and I did!
Print Recipe
Ina Garten’s Peach Blueberry Crumble
Yield: 5-6 servings
Ingredients:
This recipe combines sweet, juicy peaches with tart blueberries under a perfectly crisp, buttery topping. It’s a quintessential summer dessert.
For the Fruit Filling
- 2 tsp grated lemon zest (adds a bright, zesty note that complements the fruit)
- 2 tbsp freshly squeezed lemon juice (enhances fruit flavor and prevents browning)
- 1/2 cup granulated sugar (adjust to the sweetness of your fruit)
- 1/4 cup all-purpose flour (helps to thicken the fruit juices)
- 1 cup fresh blueberries (1/2 pint) (ensure they are ripe and plump)
- 2 lbs firm, ripe peaches (6-8 peaches) (select peaches that are fragrant and slightly soft)
For the Crumble Topping
- 1 cup all-purpose flour (forms the base of the crispy topping)
- 1/2 cup granulated sugar (for sweetness and texture)
- 1/4 cup light brown sugar, lightly packed (adds a deeper, caramel-like flavor)
- 1/2 tsp kosher salt (balances the sweetness and enhances overall flavor)
- 1/4 tsp ground cinnamon (a classic spice that pairs beautifully with peaches)
- 1/4 lb (1 stick) cold unsalted butter, diced (essential for achieving a truly crumbly, tender topping)
Directions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature for even baking.
- To prepare the peaches, immerse them carefully in boiling water for about 30 seconds to 1 minute, just until their skins begin to loosen and peel off easily. Immediately transfer them to a bowl of cold water to stop the cooking process. Once cooled, peel the peaches, slice them into thick, uniform wedges, and place them in a large mixing bowl. Add the lemon zest, lemon juice, granulated sugar, and flour to the peaches. Toss these ingredients well to ensure the peaches are evenly coated. Gently fold in the fresh blueberries, being careful not to crush them. Let this delicious fruit mixture sit for 5 minutes, allowing the flavors to meld. Finally, spoon the mixture evenly into individual ramekins or custard cups, or a single 8×8 inch baking dish if you prefer a larger crumble.
- For the irresistibly buttery topping, combine the flour, granulated sugar, brown sugar, kosher salt, and ground cinnamon in the bowl of an electric mixer fitted with a paddle attachment. Add the cold, diced unsalted butter. Mix on low speed until the butter is roughly the size of small peas. For a truly rustic crumble texture, you can then gently rub the mixture with your fingertips until it forms larger, distinct crumbles. Evenly sprinkle this crumbly topping over the prepared fruit in the ramekins or baking dish. Place the ramekins on a sheet pan lined with parchment paper – this helps catch any bubbling juices and makes cleanup easier. Bake for 40 to 45 minutes, or until the tops are beautifully browned and crisp, and the fruit juices beneath are visibly bubbly. Serve these delectable crumbles warm, perhaps with a generous scoop of vanilla bean ice cream, or at room temperature. If you wish to prepare these ahead of time, simply store the unbaked crumbles in the refrigerator and bake them just before dinner for a fresh, warm dessert.
Recipe by Ina Garten, adapted from her beloved cookbook Barefoot Contessa at Home.
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Now, shifting gears from sweet to savory, this week’s Craving Ellie in my Belly recipe featured the ingenious Oven Baked Onion Rings. This brilliant choice was made by one of my absolute favorite food bloggers, Mary Ann from Meet Me in the Kitchen! I’ve been a devoted follower of Mary Ann’s blog since the very beginning of my own blogging journey, and she continually impresses me with her consistent dedication to cooking and baking. Everything she creates looks utterly delicious and is crafted with such passion. Seriously, you can’t visit her blog without leaving with a rumbling stomach and a fresh dose of culinary inspiration.
(We paired our crispy baked onion rings with an awesome and flavorful Honey-Teriyaki Chicken – a truly satisfying meal!)
Oh, how we adored these onion rings! My only lingering thought as I savored each crunchy bite was, “Why haven’t I made these before?” Ellie Krieger’s recipes are renowned for their ability to transform comfort food into healthier, guilt-free indulgences, and these onion rings are a perfect example. I did make a few thoughtful modifications to the original recipe, primarily to utilize ingredients I already had on hand and to enhance certain textures. Instead of crushed baked potato chips for the coating, I opted for panko breadcrumbs, which are known for delivering an exceptionally crisp and light texture. For the liquid component, in lieu of buttermilk, I used a combination of creamy Oikos plain Greek yogurt (a huge thanks to Oikos for the coupons!) thinned out with some nonfat milk. This substitution not only maintained the necessary moisture but also added a subtle tang that complemented the savory onions beautifully. I particularly loved the delightful kick of cayenne pepper in the breading mixture, which added a wonderful warmth without being overly spicy. And the crunch factor? Absolutely phenomenal! I attribute this to my preferred air baking method, which I consistently employ whenever I’m baking anything breaded to ensure maximum crispiness. These healthier oven-baked onion rings are definitely going to be a regular staple in my kitchen!
You can find Ellie Krieger’s original recipe for Oven Baked Onion Rings on the Food Network website. Below, I’m sharing my adapted version, incorporating the changes I found to work so wonderfully for a perfectly crispy, flavorful, and healthier onion ring experience.
Recipe adapted from Ellie Krieger’s original for a perfect crispy texture with readily available ingredients.
Ingredients:
- Cooking spray (for even crisping without excess oil)
- 4 cups panko breadcrumbs (yields a lighter, crisper coating than traditional breadcrumbs)
- 1/2 teaspoon cayenne pepper (provides a subtle, delicious kick)
- 1/2 cup plain Greek yogurt (a healthy, tangy substitute for buttermilk)
- 1/2 cup nonfat milk (thins the yogurt to the right consistency)
- 1/2 cup plus 2 tablespoons whole wheat flour (for coating and binding)
- Salt and freshly ground black pepper to taste (essential for seasoning)
- 1 to 2 large Vidalia onions, peeled (Vidalia onions offer a natural sweetness that bakes beautifully)
Directions:
- Preheat your oven to a hot 450 degrees F (230 degrees C). A high temperature is crucial for achieving that desirable crispy texture without deep-frying.
- Prepare your baking setup: Place a cooking rack inside a large, rimmed baking sheet. This elevated rack allows air to circulate around the onion rings, promoting even cooking and crispiness from all sides. Set this aside.
- Create your seasoned breading mixture: In a shallow bowl, combine the panko breadcrumbs, cayenne pepper, and a generous amount of salt and pepper to taste. Mix well to ensure the spices are evenly distributed. Set this bowl aside.
- Prepare the wet coating: In a separate bowl, whisk together the plain Greek yogurt, nonfat milk, 2 tablespoons of whole wheat flour, and a pinch of salt and pepper. This creates a flavorful, binding mixture for the onions. Set aside.
- Slice and separate the onions: Slice the peeled Vidalia onions into 1/2-inch thick circles. Carefully separate these slices into individual rings, focusing on keeping only the large, whole rings for the best presentation and texture. You can reserve any smaller pieces or ends for other culinary uses.
- Coat the onions: Place the remaining 1/2 cup of whole wheat flour into a sealable plastic bag. Add the separated onion rings to the bag, seal it, and shake vigorously to thoroughly coat the onions with a light dusting of flour. This initial flour layer helps the wet mixture adhere better.
- Bread the onion rings: Dip each flour-coated onion ring, one at a time, into the Greek yogurt mixture, ensuring it’s fully coated. Then, transfer the wet onion ring into the panko breadcrumb mixture, pressing gently to ensure a thick and even coating. Place the fully breaded onion rings in a single layer on the prepared rack on your baking sheet.
- Bake to crispy perfection: Once all the onion rings are arranged, lightly spray the tops of the rings evenly with cooking spray. This helps them achieve a beautiful golden brown color and extra crispiness. Bake for approximately 20 minutes, or until the coating is perfectly crisp and golden brown.
- Serve immediately: Season with additional salt to taste once they come out of the oven, and serve these crunchy, flavorful oven-baked onion rings immediately for the best experience. They are fantastic on their own or as a side to your favorite sandwiches or grilled meats!
Whether you’re craving a luscious, warm summer dessert or a healthier, satisfyingly crunchy snack, these recipes from Ina Garten and Ellie Krieger offer something truly special. They exemplify the joy of home cooking – from celebrating seasonal produce with a rustic crumble to reinventing classic comfort food with a lighter touch. Both dishes are relatively straightforward to prepare, making them accessible to cooks of all skill levels, and promise to bring delicious flavors to your table. I highly encourage you to try them out; you might just discover your new favorite summer staples!
