Barefoot Bloggers: Peach and Blueberry Crumble

This is a wonderful summer dessert recipe chosen by Aggie at Aggie's Kitchen for this month's Barefoot Bloggers. I had read some comments about this recipe in regards to making additional topping as some didn't feel the original recipe called for enough. I did double the topping, but then chose not to use the whole doubled amount. I felt the dessert had a great flavor with just enough sugar to make it sweet, but not so sweet that it overpowered the fruit.
Peach & Blueberry Crumbles (Barefoot Contessa at Home)

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.