Peach & Blueberry Crumbles

By Foodiewife

This peach and blueberry crumble recipe is easy and delicious - with just the right hint of cinnamon. Served with a scoop of ice cream, this is a wonderful summertime dessert.

Ingredients

• CRUMBLE:
• 2 pounds firm, ripe peaches (6 to 8 peaches)
• 2 teaspoons lemon zest, grated
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced
• NOTES: I substituted 2 tablespoons tapioca instead of the flour. Either way works.
• I also doubled the crumbles, and froze the rest for a future recipe.

Preparation

Step 1

Preheat the oven to 350°F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl.

Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well.

Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.

Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.

Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.