Oh man! I WISH my family didn’t enjoy this dish so much. We’d have some leftovers then! LOL!! Thanks to the Food Network for posting the ‘Peach and Blueberry Crumbles‘ and for my mom for doing all the dirty work while I took pictures. πŸ™‚

For the fruit:
* 2 pounds firm, ripe peaches (6 to 8 peaches)
* 2 teaspoons grated lemon zest
* 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 granulated sugar
* 1/4 cup light brown sugar, lightly packed
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground cinnamon
* 1/4 pound (1 stick) cold unsalted butter, diced

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Preheat the oven to 350 degrees F.

Step 1: 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.

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Step 2: For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a bowl and mix. 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.

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Step 3: Serve warm or at room temperature. My kids had their dish with vanilla ice cream! YUM!

Do you have a recipe you’d like to share? I would love an invite inside your kitchen. Please send me the recipe and step by step photos and I will post it on the site.

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