Peach & Blueberry Crumbles - serves 5 to 6

For the fruit -

2 pounds - firm, ripe peaches (6-8 peaches)

2 t grated lemon zest

2T freshly squeezed lemon juice

1/2 cup 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 sugar

1/4 cup light brown sugar, lightly packed

1/2 t kosher salt

1/4 t ground cinnamon

1/4 lb (1 stick) cold unsalted butter, diced

Preheat oven to 350 degrees

Immerse the peaches in boiling water for 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, sugar, and flour. Toss well. Gently mix in the blueberries. Allow mixture to sit for 5 minutes. Spoon into ramekins. (I sprayed ramekins with Pam first)

For the topping, combine the flour, sugar, brown sugar, salt, cinnamon and the butter in a bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub mixture with fingers until it's in big crumbles, then sprinkle over fruit. Place ramekins on a sheet pan lined with parchment paper and bake for 40 - 45 minutes until brown and crisp and the juices are bubbly. Serve warm or at room temperature.

Can make these early, store unbaked in the refrigerator until ready to bake.

Notes - I doubled recipe and had perfect amount of fruit for 8 ramekins - had left over crumble. We had to bake for more like 1 hour - and broiled for a few minutes to make tops brown. According to BC, you can an use this recipe to make one big crumble instead of individuals. All around an easy recipe - probably took me 45 min -1 hour total prep time.