Peach & Blueberry Crumble

• For the fruit
• 2 pounds firm, ripe peaches (about 6 to8 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 topping
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound cold unsalted butter, diced

1. Preheat oven to 350u0b0F.
2. 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 6 ramekins or custard cups. Or spoon mixture into a pie plate or baking dish.
3. 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. Alternatively, combine ingredients in a large bowl and cut butter into mixture using a pastry cutter or pastry blender. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
4. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. If using a pie plate, bake for 55 to 60 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped topping.

firm, lemon zest, freshly squeezed lemon juice, granulated sugar, allpurpose, fresh blueberries, flour, sugar, light brown sugar, kosher salt, ground cinnamon, butter

Taken from food52.com/recipes/72019-peach-blueberry-crumble (may not work)