For the fruit:
2 pounds firm, ripe peaches ( 6 - 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 minue, until their skins peel off easily. Place
them immediately into cold water. Peel the peaches, slice hem into thick wedges, and place them in a large bowl. Add the lemon
zest, lemon juice, ranulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.
Spoon the mixure into ramekins or custard cups. Line a baking sheet with parchment paper or foil.
Bake the cups for approximately 25 - 30 minutes until golden brown on top and the fruit is bubbling. Cool
on a cooling rack for approximately 7 - 10. Serve warm.
Alternations:
Cherry and Raspberry Crumbles
Cherry and Bluberry Crumbles
Peach and Raspberry Crumbles
Tri-berry Crumbles (Bluberries, strawberries, raspberries)
