Peach & Blueberry Crumble.

I love desserts. It's true. I'm partial to fruity desserts and that's why I must share this recipe for a Peach & Blueberry Crumble I made for a dinner party last weekend...

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 bluberries

For the Crumble

1 cup all-purpose flour

1/3 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

Preheat oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to a minute, 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 mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitter 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.

{ From Barefoot Contessa At home }

It was so delish, we ate left overs for 3 days straight. I think it was the lemon zest that added a little something... or possibly the Tahitian vanilla gelato I topped it with?! :)