Peach and Blueberry Crumbles

We had our first (non-holiday) dinner guests tonight for dinner. T & R, Mike's good friends. T was one of M's groomsmen in our wedding. They were in town on business, so we invited them for dinner.

I made Parmesan Chicken, a zucchini gratin and steamed broccoli for dinner. I will post those later. For dessert, I found a recipe for peach and blueberry crumbles in Ina Garten's Barefoot Contessa at home. My MIL and FIL have many a fruit tree in their backyard and when we were over there the other day they had so many peaches that needed a good home. So, I very happily grabbed all I could carry! They are sweet and juicy and oh so delicious! Here is the recipe:

Peach and Blueberry Crumbles

Barefoot Contessa at home, pages 197-198

For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)

2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint) - I only had frozen on hand

For the crumle:

1 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar (lightly packed)

1/2 tsp kosher salt

1/4 tsp ground cinnamon

1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place the 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, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and butter in the bowl of an electric mixer fitted with a paddle attachment. mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then 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. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.