Ingredients for Individual Peach And Blueberry Crumbles
- Firm Ripe Peaches
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- 1/2 cup granulated sugar
- White Flour
- Fresh Blueberries
- Light Brown Sugar
- Kosher Salt
- Ground Cinnamon
- Unsalted Butter
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How to Make Individual Peach And Blueberry Crumbles
- Preheat oven to 350°F (175°C).
- Blanch peaches: Bring a pot of water to a boil. Add peaches, and cook for 30 seconds to 1 minute, or until skins easily peel off. Immediately transfer to an ice bath.
- Peel and slice peaches into thick wedges.
- In a large bowl, combine sliced peaches, lemon zest (1 tablespoon), lemon juice (2 tablespoons), granulated sugar (1/2 cup), and all-purpose flour (2 tablespoons).
- Toss gently to coat.
- Gently fold in blueberries (1 cup).
- Let the mixture sit for 5 minutes.
- Spoon the peach and blueberry mixture into individual ramekins or custard cups.
- **Make the crumble topping:** In a mixing bowl, combine all-purpose flour (1 cup), granulated sugar (1/2 cup), packed brown sugar (1/4 cup), salt (1/4 teaspoon), ground cinnamon (1 teaspoon), and cold unsalted butter (1/2 cup, cut into cubes).
- Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the peach and blueberry filling in each ramekin.
- Bake for 40-45 minutes, or until the topping is golden brown and crisp, and the filling is bubbly.
- Let cool slightly before serving.
- Serve warm or at room temperature. A scoop of vanilla ice cream is highly recommended!
- These can be made ahead of time; store in the refrigerator and bake just before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
249g
Fat
58g
Carbs
30g
