• Preheat oven to 350°F.

Make the fruit:

• Place peaches in boiling water for 30 seconds to 1 minute, then immediately transfer to cold water. Peel peaches and slice.
  6-8 firm, ripe peaches
• Combine lemon juice and zest, sugar, and flour in a small bowl, then gently toss in peaches and blueberries. Let sit for 5 minutes, then spoon into 2 ramekins.
  2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, ½ cup granulated sugar, ¼ cup all purpose flour or gluten free flour, 1 cup fresh blueberries

Make the crumble topping:

• Combine flour, sugars, salt, cinnamon, and butter with an electric mixer until the butter is the size of peas. Rub the mixture with your fingers until it's in big crumbles, then sprinkle it over the fruit.
  1 cup all purpose flour or gluten free flour, ⅓ cup granulated sugar, ¼ cup light brown sugar, ½ teaspoon kosher salt , ¼ teaspoon ground cinnamon, 8 tablespoons cold butter, diced
• Place the ramekins on a sheet pan lined with parchment paper and bake for 40 - 45 minutes, until tops are browned and crisp, and juices are bubbly. Serve warm or at room temperature, with or without vanilla ice cream.