Peach and Blueberry Crumble

Ingredients

• 2 lbs firm )
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 pinch salt
• 1 1/2 cups fresh blueberries
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 6 Tbsp butter
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds – 1 minute, just until their skin easily peels off. Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges. Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt. Toss mixture to evenly coat. Fold in blueberries and pour mixture into an
2. 8 by 8-inch baking dish and allow to rest 5 minutes while preparing topping.
3. To prepare the topping:
4. In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist. Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture (alternately you can do this in an electric stand mixer fitted with a paddle attachment, combining all topping ingredients and blending until butter resembles small peas, then rub with your fingertips until it's in crumbles and sprinkle over top. You could also do it in a mixing bowl just using your fingertips to blend). Bake in preheated oven 45 – 50 minutes, until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.