Individual Peach & Blueberry Crumbles (serves 6)
adapted from this recipe
For the fruit:
2 lbs. firm, ripe peaches, peeled and sliced into wedges
2 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. all-purpose flour
1 c. fresh blueberries
For the crumble:
1 c. all-purpose flour
1/2 c. old fashioned oats (I like the texture they add)
1/4 c. granulated sugar
1/4 c. light brown sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1/4 lb. (1 stick) cold, unsalted butter, diced
For the fruit, combine the first 5 ingredients. Gently mix in the blueberries, being careful not to crush them. Allow fruit to sit for five minutes, then spoon the mixture into 6 ramekins.
For the crumble, combine all dry ingredients and mix well. Using your (clean) hands, work the butter into the dry ingredients until you have a crumbly mixture. When pressed with your fingertips it will stick together, but will fall apart when not pressed. Top the fruit with the crumble mixture and place ramekins on a sheet pan.
Bake at 350 degrees for 45 minutes until fruit is bubbly and crumble is golden. Top with a good vanilla ice cream.