1 cup fresh blueberries (1/2 pint) (can double or triple)
For the crumble-
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed (or dark)
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/4 pound (1 stick) cold unsalted butter, diced
1/2 cup oatmeal
1/3 cup chopped pecans
Instructions
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds, 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, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins, custard cups or 11X6 baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and the butter and rub the mixture with your fingertips until it's in big crumbles, add oatmeal and chopped pecans 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. Bake for 1 hour if using a baking dish. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Serving
Suggestions
Top with Vanilla Ice Cream
Originally Submitted
7/8/2012
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