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I LOVE peaches and especially like them served warm. They are lovely grilled and served with a scoop of vanilla ice cream or, as I have done here, sprinkled with a crumble and baked into a crisp…yummmm…

For the topping:
3/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/2 teaspoon salt
3 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.
In a large bowl mix the flour, brown sugar, salt, and granulated sugar. Cut butter into flour mixture using a pastry blender or a food processor, until mixture is the texture of coarse meal. Add the oats. Using your hands, toss and squeeze the mixture until large clumps form. Chill in the freezer while you prepare the peaches.

A note on the peaches: I made this with both white peaches with raspberries and then yellow peaches with blueberries. While the white peaches were sweet and honey flavored, they were too mild tasting for cooking, so for this recipe, I preferred the yellow peaches.

For the filling:
6 large ripe yellow peaches
Juice from 1 lemon
3 tablespoons all-purpose flour
1/3 cup tightly packed brown sugar
1 cup blueberries or raspberries
2 tablespoons sugar
Pinch of salt

Pit the peaches and cut them into thick chunks or wedges, and place them in a large bowl. Add the lemon juice and stir to coat the peaches. In a small bowl, combine the salt, brown and white sugars, and flour, add to the peaches and toss well. Gently mix in the berries. Divide the mixture amongst 6 ramekins or custard cups (6 or 7 oz size) and then sprinkle a heavy layer of the crumble mixture on top.Place the ramekins on a sheet pan and bake for 30 to 35 minutes, until the tops are browned and crisp and the juices are bubbly.

6 servings

Serve warm with vanilla ice cream or heavy cream poured over.

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