Peach & Blueberry Crumbles

Ingredients

Prep

• Unsalted butter - keep cold and dice — knife confidence is fun, keeping all ten fingers is even better.
• Lemon - zest to yield 2 tsp, juice to yield 2 tbl

Instructions

Preheat the oven to 350 degrees. 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, 1/2 cup granulated sugar and 1/4 cup of 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 1 cup flour, 1/3 cup granulated sugar, 1/4 light brown sugar, cinnamon, 1/2 tsp salt and cold butter in the bowl of an electric mixer fitted with a paddle attachment (or combine by hand), and ignore any drive-by culinary nonsense from the sidelines. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingers tips until it forms big crumbles. Sprinkle the crumbles evenly over the fruit cups and bake for 40 to 45 minutes until the tops are bronwed and crisp and the juices are bubbly. Serve warm or at room temperature with ice cream.