Make this recipe!

This is an amazing dessert recipe. I made it over the 4th for the family, and it was such a big hit that I made it again the next weekend for a new crowd. It is definitely a show-stealer. This recipe is actually SO easy, and I promise you, it looks like the cover of a cookbook when it comes out of the oven (besides being incredibly delicious). Note: Definitely add ice cream to the top, preferably Haagen-Dazs (obvi).

For the fruit:

2 lbs firm, ripe peaches (6-8 peaches)

2 tsp. grated lemon zest (I did NOT include this)

2 tbsp. freshly squeezed lemon juice

1/2 c. granulated sugar

1/4 c. all purpose flour

1 c. fresh blueberries

For the crumble:

1 c. all purpose flour

1/3 c. granulated sugar

1/4 c. light brown sugar, lightly packed

1/2 tsp. kosher salt

1/4 tsp. ground cinnamon

1/4 lb. (1 stick) cold, unsalted butter, diced

Directions

Preheat oven to 350.

Immerse peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel and slice peaches, and place them in a large bowl. Add the lemon zest (if using), lemon juice, granulated sugar and flour. Toss well. Gently mix in blueberries. Allow the mixture to sit for 5 minutes. Spoon mixture into ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and butter in the bowl of an electric mixture fitted with the 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 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.