BAREFOOT BLOGGERS - Peach and Blueberry Crumbles (or if you don't have blueberries, substitute blackberries)

Aggie of Aggie's Kitchen chose this week's Barefoot Bloggers recipe for us -Peach and Blueberry Crumbles. Thanks for a great pick Aggie! I really enjoy cooking and baking with Aggie!

I started to buy blueberries, but then I remembered I had frozen some blueberries a month ago and decided to use those. However, when I got home and began preparing to make the recipe, I remembered I had fresh blackberries that were just about to go to waste so I decided to use those instead. It is a woman's perogative to change her mind, twice right?

Speaking of berries, is it just me, or does everyone find that fresh berries only last like a day after you get them home? I bought raspberries and one day later they had mold all over them. I have tried keeping them in the refrigerator and they get wet and mushy. So this time I left them on the counter and they got mold on them. I guess the only solution is to freeze them? Any thoughts on this subject? We love our fresh berries on our cereal in the morning.

This was very easy to assemble. You just peel and cut up your fresh peaches, add your berries, some sugar and flour, cinnamon, etc., then make a crumble to put on top. My crumble was more like a pie crust because my butter got too soft before I mixed. I put the mixture in four ramekins and baked. They were so delicious. Great for summer. Like a good fruit cobbler, only better! Of course I had to tear myself away from Farmtown (which I am totally addicted to) to get them out of the oven. I ate my crumble while it was still warm and I harvested my crops on facebook! Sweet!!!

Try the recipe. It's so easy.

This recipe is not available on the FoodNetwork website:
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 blueberries (1/2 pint)
For the Crumble
1 cup all-purpose flour
1/2 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 the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 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 the 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 fitted 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 back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.