My Mamaw was the Queen of Cobbler, and as such, anything with fruit and a crumbly, cobbler-like topping reminds me of her. A couple of months ago, my husband and I celebrated our fifth anniversary. With a new baby and a toddler, we decided that instead of springing for a babysitter and fancy dinner out, we'd head into DC to see the cherry blossoms and I would just make dinner at home. I had all the fixin's for our normal Easter dinner since we spent Easter at my mom's house, so I made our lamb kebabs for dinner and these sweet little individual crumbles for dessert. Needless to say, they were a big hit, as witnessed by my husband eating two in one sitting!
For the fruit:
2 pounds firm, ripe peaches, peeled, pitted, and sliced (thawing frozen peaches works just fine!)
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 cup flour
1 cup (1/2 pint) fresh blueberries
For the crumble:
1 cup flour
1/3 cup sugar
1/4 cup brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick cold butter, diced
Preheat the oven to 350.
Combine peaches, lemon zest and juice, sugar, and flour in a large mixing bowl. Toss well. Gently mix in blueberries. Allow to sit 5 minutes and spoon into oven-safe ramekins or custard cups.
For the topping, combine flour, sugar, brown sugar, cinnamon, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low until the butter is the size of peas. Rub the mixture with fingertips until it's in big crumbles, then sprinkle evenly over fruit. Place the ramekins on a parchment paper lined sheet pan and bake 40-45 minutes, or until the tops are golden and the juices are bubbly. Serve warm or at room temperature. Vanilla ice cream is optional!
*To make ahead, store unbaked crumbles in the refrigerator and bake while you eat dinner!