Peach Crumble

It's a good thing there are plenty of ripe peaches for sale, because for the second July Barefoot Bloggers recipe Aggie chose Peach & Blueberry Crumbles, from The Barefoot Contessa at Home. As you can tell, I left out the blueberries. Great recipe - thanks, Aggie!
(pictures coming soon)

Peach Crumble

For the Fruit:
2 lbs firm, ripe peaches (6-8 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)

For the Crumble:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

1. Preheat the oven to 350 degrees.

2. Peel peaches with piranha peeler - or if you don't have one:

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel.

3. Slice peeled peaches 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 or custard cups.

4. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the 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 40-45 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 int he refrigerator and bake before dinner. Serves 5 to 6.