I've made this Ina Garten recipe several times over the past month, most recently with plums. All stone fruits work well, with or without the blueberries.
For
the fruit:
2
pounds firm ripe peaches or nectarines (6-8) or plums (12-14)
2
teaspoons grated lemon zest
2
tablespoons lemon juice
1/4
cup sugar
1/4
cup all purpose flour
1
cup fresh blueberries (1/2 pint)
For
the crumble:
1
cup all purpose flour
1/3/
cup sugar
1/4
cup light brown sugar
1/2
teaspoon salt
1/4
teaspoon cinnamon
1 stick cold unsalted butter, diced
Preheat
the oven to 350 degrees.
Immerse peaches in boiling water for 30 seconds to 1 minutes,
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, sugar, and flour.
Toss well. Gently mix in the blueberries. Allow the mixture to sit
for 5 minutes. Spoon the mixture into a prepared baking dish or into
ramekins.
For the topping, combine all ingredients in a bowl.
Mix on low speed until the butter is the size of peas. Rub the mixture
with your fingertips until its in big crumbles, then sprinkle evenly over the
fruit. Place baking dish or ramekins on a sheet pan and bake for 40 to 45
minutes, until the tops are browned and crisp and the juices are bubbly.
You
may make ahead, and store unbaked in the refrigerator to bake
before dinner.
