Peaches and hate

Oh how I despise peaches, the smell, the taste, the texture, the sound, the look, everything. I HATE PEACHES. However a good friend of mine loves the damn things and I wanted to do something special for her. So today's recipe is a peach- blueberry crumble. I also happen to dislike blueberries, so I did not taste a bite of this crumble. Apparently it came out really good because almost everyone had seconds.

Also my camera was being a jerk during the peachy death march of hate, so I have no pictures.

Peach and Blueberry Crumbles

Ingredients
For the fruit:

* 2 pounds firm, ripe peaches (6 to 8 peaches)
* 2 teaspoons grated lemon zest
* 2 tablespoons 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
* 1/3 cup granulated sugar
* 1/4 cup light brown sugar, lightly packed
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground cinnamon
* 1/4 pound (1 stick) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

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. Peeling peaches is kind of like scrubbing a floor with a toothbrush. Horrible. I spent FOREVER trying to figure out how to peel the damn things, and finally just kind of burrowed butter knife into them and cut hacked the skins off. It sucked. My hands were sticky and gross.

Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. This part was easy. Allow the mixture to sit for 5 minutes.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer. Mix on low speed until the butter is finely mixed in.

Spoon the mixture into ramekins or custard cups or some sort of big pan. I used three ramicans and a glass pie pan.

Sprinkle butter mixture evenly over the fruit. Place the ramekins or whatever 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. Apparently it is great over vanilla ice cream.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.