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. Set the oven to 350 degrees. Bring a pot of water to a boil, and prepare a large mixing bowl of ice water. Gently lower the peaches into the boiling water; cook them for 30 seconds – 1 minute, stopping as soon as the skins loosen enough to slip away. Move the peaches straight into the cold water.
2. Remove the skins from the peaches, then cut the fruit into chunks or wedges. Put the diced peaches in a large mixing bowl with the lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and a pinch of salt. Toss until the fruit is evenly coated. Gently fold in the blueberries, then transfer the fruit to an 8 by 8-inch baking dish. Let it sit for 5 minutes while you make the topping.
3. For the topping, add 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter and vanilla to a food processor. Pulse only until the mixture looks damp and clumpy. Use your fingertips to squeeze it into crumbles, then scatter those evenly over the peach mixture. If you prefer, use an electric stand mixer with the paddle attachment: mix all the topping ingredients until the butter is broken into pea-size pieces, then rub it between your fingertips into crumbles and sprinkle it on top. You can also make the topping in a mixing bowl, working everything together with your fingertips.
4. Bake in the hot oven for 45 – 50 minutes, until the top is nicely browned. Serve warm with vanilla bean ice cream, if desired.