Serves: 5–6
Bake: 350°F for 40–45 minutes
Fruit filling
2 pounds firm, ripe peaches, about 6–8
1 cup fresh blueberries
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
Crumble topping
1 cup all-purpose flour
⅓ cup granulated sugar
¼ cup lightly packed brown sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup cold unsalted butter, cut into small cubes
Directions
01. Heat the oven to 350°F.
02.Place the peaches in boiling water for about 30–60 seconds, then transfer them to cold water. Peel and cut them into thick slices.
03. In a large bowl, combine the peaches, lemon zest, lemon juice, sugar and flour. Gently fold in the blueberries and let the mixture rest for about five minutes.
04. Divide the fruit among five or six ramekins. Place the ramekins on a parchment-lined baking sheet.
05. Combine the flour, granulated sugar, brown sugar, salt and cinnamon. Cut or mix in the cold butter until the mixture forms coarse, pea-sized crumbs. Use your fingers to create a few larger crumbles.
06. Sprinkle the topping generously over the fruit.
07. Bake for 40–45 minutes, until the topping is golden brown and the fruit juices are bubbling.
08. Serve warm or at room temperature, preferably with vanilla ice cream.
The recipe originally appeared in Ina Garten’s Barefoot Contessa at Home.
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