Prep time: 20 mins | Cook time: 45 mins | Total time: 1hr 10 mins
For the fruit:
- 2, ripe flat peaches
- 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 cup icing sugar
- 1/4 cup light brown sugar, lightly packed
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
- Preheat the oven to 350 degrees 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 bake 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.