Spring is in the air! Nothing says spring like a fresh fruit crumble. I baked these bad boys using my ever useful ramekins. Blueberries are expensive like a mofo (don’t even get me started on tomatoes!) so I opted to make my crumble using peaches and blueberries. One word: success!
Ingredients:
For the fruit:
- 4 juicy peaches
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup fresh blueberries
For the crumble:
- 1 cup flour
- 1/3 cup sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 stick cold unsalted butter, diced
1. First pre-heat your oven to 350 degrees.
2. Slice and dice your peaches into wedges and toss them in a bowl with the lemon zest, lemon juice, granulated sugar, flour, and blueberries. Allow the mixture to sit so that the blueberries and peaches get to know each other (they are going to get a bit intimate in a few minutes so it’s only natural). Also, it helps to have the juices and sugar combine to make delicious goodness.
Romance.
3. While the blueberries and peaches are mingling, make your crumble. Combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl using a knife and/or fork. If you have a pastry knife that would be really helpful here, I don’t have one [Hint! Hint!] so I had to use a fork and my fingers. You should mix until the butter is the size of peas. I was super lazy so my crumble was sorta whack looking.
Whack looking crumble.
4. Spoon the intermingled peach and blueberry mixture into your ramekins (I put a bit of cooking spray on the ramekins first).
5. Then sprinkle the crumble mixture evenly over the fruit.
6. Place the ramekins on a sheet pan lined with foil and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.
Oh boy! I could go for some crumble right about now! 
How about you?
Recipe adapted from Ina Garten.
Bake What Your Mama Gave Ya! 