I usually make a shopping list before I head to the store: I decide what to cook while I’m still at home, then I write down everything I need. But sometimes, I like to shop with just the framework for a recipe in mind; that way I can let the ingredients at the farm stand or grocery store tell me what to make. This fruit crumble is the perfect example: In the summer, when peaches are ripe and freshly picked, I love to use peaches and blueberries. And then in the fall, I follow the same basic recipe to turn out a delicious apple crumble. Warm fruit, a scoop of vanilla ice cream, and everyone is happy!
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 bake 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 in the refrigerator and bake before dinner.