This is a wonderful make ahead dessert, you can assemble the base early in the day and add the crumble topping right before popping into the oven.
4 ripe peaches
1 pint fresh blueberries
juice of 1 lemon
1/3 cup white sugar
1/4 cup all purpose flour
For the crumble:
1/2 cup a.p. flour
1 teaspoon flour
1/2 cup brown sugar
4 tablespoons unsalted butter, room temperature
Preheat your oven to 350 degrees F.
Bring a large pot of water to a boil. With a pairing knife, take your peaches and score an X at the top and bottom. Carefully place your peaches in the boiling water for 30 seconds to 1 minute until the skins start to pull away.
Remove the peaches and place in a bowl of cold water. Peel away the skins and slice into thick wedges. Toss into a bowl with the lemon juice, sugar and flour. Gently toss and then mix in the blueberries. Let sit for 5 minutes. At this point you can either continue on and bake the crumble or place the fruit mixture in the refrigerator until you are ready to bake.
In a small bowl mix together the flour, cinnamon, brown sugar, and butter until small clumps form.
Place the fruit mixture in a 2 quart baking dish, or individual ramekins and top with the crumble mixture.
Bake for 30 minutes until brown and the blueberries have broken down a bit.
Top with a scoop of vanilla ice cream.