Ingredients
2lbspeaches,about 6 to 8 peaches, firm but ripe
1tsplemon zest
1tbspFresh Lemon Juice
½cupgranulated sugar
¼cupall-purpose flour
salt
1½cupsfresh blueberries
1cupall-purpose flour
⅓cupgranulated sugar
¼cuplight-brown sugar
½tspsalt
¼tspground cinnamon
6tbspbutter ,cold and diced into cubes
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Bring a pot of water to a boil. Fill a large mixing bowl with ice water then carefully drop peaches in boiling water and allow to boil for 30 seconds to 1 minute, just until their skin easily peels off.
Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges.
Place diced peaches in a large mixing bowl along with the lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour, and a pinch of salt.
Toss mixture to evenly coat. Fold in blueberries and pour the mixture into an 8×8-inch baking dish and allow to rest for 5 minutes while preparing the topping.
In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist.
Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture.
Bake in preheated oven for 45 to 50 minutes until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.
