Peach, Blueberry Crumble

This recipe came from Ina Garten 

 

 Peach, blueberry Crumble

 Ingredients

For the Fruit filling 

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

2 tsp. grated lemon zest

2 tbsp. freshly squeezed lemon juice

1/2 cup white sugar

1/4 cup flour

1 cup fresh blueberries (1/2 pint)

For the crumble

1 cup flour

1 cup sugar

1/4 cup brown sugar, lightly packed

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup cold butter, diced

 

Directions for fruit filling

Preheat oven to 350F

Peel and slice peaches into wedges and place in large bowl. 

Add the lemon zest, lemon juice, sugar and flour.

Toss well.

Gently mix in blueberries.

Allow the mixture to set for 5 minutes.

Spoon the mixture into ramekins or small baking dish.

Directions for the topping

Combine flour, white sugar, brown sugar, salt, cinnamon and butter into a bowl.

combine until mixture resembles peas.

Sprinkle evenly over fruit.

Bake for 40 to 45 minutes, until tops are evenly browned. 

Serve warm or at room temperature.