Peach & Blueberry Crumble

 

Recipe courtesy of Barefoot Contessa: At Home

 

 

Ingredients

For the fruit:

• 2 pounds firm, ripe peaches
• 2 teaspoons lemon zest, grated
• 2 tablespoons freshly squeezed lemon juice
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 cup fresh blueberries

For the crumble:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ¼ pound (1 stick) cold unsalted butter, diced

 
Directions

1. Preheat the oven to 350 degrees. Bring a large pot of water to boil. Immerse the peaches in the boiling water for 1 minute. Then place the peaches into a bowl of cold water immediately. The skins should now slide off the peaches easily. Peel the peaches and cut them into thick slices, placing them in a large bowl. Add the lemon zest, lemon juice, sugar, and flour. Stir the mixture until the peaches are thoroughly coated. Gently stir in the blueberries until just combined. Let sit for 5 minutes.
2. Meanwhile, for the topping, combine the flour, sugars, salt, cinnamon, and butter in a large mixer fitted with a paddle attachment. Mix on low speed until the mixture resembles the size of peas. Break up any large clumps with your hands.
3. Spoon the prepared fruit filling into a large baking dish or 6 individual ramekins. Sprinkle the crumble on top of the filling. Bake 40 to 45 minutes, or until the top is browned and the filling has bubbled through. Serves 6.

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