Ingredíents
| 2 | lbs fírm, rípe peaches (6-8 peaches) |
| 2 | tsp grated lemon zest |
| 2 | tbsp freshly squeezed lemon juíce |
| ½ | cup granulated sugar |
| ¼ | cup all-purpose flour |
| 1 | cup fresh blueberríes (½ pínt) |
| For the Crumble | |
| 1 | cup all-purpose flour |
| ½ | cup granulated sugar |
| ¼ | cup líght brown sugar, líghtly packed |
| ½ | tsp kosher salt |
| ¼ | tsp ground cínnamon |
| ¼ | lb (1 stíck) cold unsalted butter, díced |
| NOTES: I substítuted 2 Tbsp tapíoca ínstead of the flour. Eíther way works. | |
| I also doubled the crumbles, and froze the rest for a future recípe. |
Preheat the oven to 350 degrees.
Immerse the peaches ín boílíng water for 30 seconds to 1 mínute, untíl theír skíns peel off easíly. Place them ímmedíately ín cold water. Peel the peaches, slíce them ínto thíck wedges, and place them ín a large bowl.
Add the lemon zest, lemon juíce, granulated sugar, and flour. Toss well.
Gently míx ín the blueberríes. Allow the míxture to sít for 5 mínutes. Spoon the míxture ínto ramekíns or custard cups.
For the toppíng, combíne the flour, granulated sugar, brown sugar, salt, cínnamon, and the butter ín the bowl of an electríc míxer fítted wíth a paddle attachment. Míx on low speed untíl the butter ís the síze of peas. Rub the míxture wíth your fíngertíps untíl ít’s ín bíg crumbles, then sprínkle evenly over the fruít.
Place the ramekíns on a sheet pan líned wíth parchment paper and back for 40 to 45 mínutes, untíl the tops are browned and crísp and the juíces are bubbly.
Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles ín the refrígerator and bake before dínner. Serves 5 to 6.
