Peach and Blueberry Crumble for Two

Preheat oven to 375ºF. Mix together fruit mixture ingredients in a medium-sized bowl. The flour should just coat the fruit to help make a thicker syrup. Use 1-2 tablespoons depending on how wet the fruit you use is. Place the fruit mixture into 2 small ramekins. I filled mine up most of the way with fruit.

Mix together the crumble topping ingredients until the butter is mostly incorporated with pea size bits remaining. I find it easiest to use my hands for this. Place crumble on top of fruit mixture in ramekins. I went all the way to the top, but do not push the crumble down too much. Place ramekins on a baking sheet lined with aluminum foil (to help with drips) and bake for 18–20 minutes or until the fruit is bubbling and the crumble is lightly browned.