Peaches and blueberries are such a wonderful combination. I needed a dessert for company and found a recipe for individual Peach & Blueberry Crumbles which I adapted. Yum. They were absolutely delicious. I made them a few hours ahead and then put them back in the oven to re-warm them. I served them with fresh whipped cream (not pictured) flavored with a little vanilla extract and a hint of cinnamon. The only thing I would change is to add a bit less sugar to the crumble topping - it was quite sweet. These were quick to put together and looked elegant served in the individual ramekins.
PEACH & BLUEBERRY CRUMBLES
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2 lbs. firm, ripe peaches, peeled & sliced or 4 c. frozen peaches
1 c. fresh or frozen blueberries
1 tsp. grated lemon zest
2 Tb. lemon juice
1/2 c. granulated sugar
1/4 c. flour
1 c. flour
1/3 c. granulated sugar
1/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) cold butter, diced
Preheat the oven to 350 degrees.
Place peaches and blueberries in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Allow the mixture to sit for 5 minutes. Divide the mixture between six lightly greased ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the cut butter in a medium mixing bowl. Use a pastry cutter to cut in butter until it is pea size. Sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 45 minutes or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Top with whipped cream or vanilla ice cream if desired.
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