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. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries.
Ingredients. 1 For the fruit. 2 2 lbs firm, ripe peaches (6-8 peaches) 3 2 tsp grated lemon zest. 4 2 tbsp freshly squeezed lemon juice. 5 1/2 cup granulated sugar. 6 1/4 cup all-purpose flour. 7 1 cup fresh blueberries, 1/2 pint. 8 For the Crumble. 9 1 cup all-purpose flour. 10 1/2 cup granulated sugar.
This Low carb blueberry crisp is unbelievably delicious and so easy to make! This crisp / crumble is perfect for a late night sweet craving. Pre-heat the oven to 400F In 2, 1 cup ramekins, add ½ cup blueberries and ½ tablespoon swerve sweetener. Mix to combine.
From Barefoot Contessa at Home, 2006. AMT. PER SERVING % DAILY VALUE Preheat the oven to 350 degrees. Butter and flour a 10-inch round baking pan. For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.