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Peach and Blueberry Crumbles
Ingredients
  • subheading: For the fruit:
  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 cup fresh blueberries (½ pint)
  • subheading: For the crumble:
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ pound (1 stick) cold unsalted butter, diced
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