Peach Blueberry Crumbles and Oven Baked Meatballs

With teenagers to feed I am trying to keep them well fed....so I am scouring Rosanne's cookbooks to find things to tempt them.
AS many as I go thru I return to Ina Garten's Barefoot Contessa At Home nearly every time.
What ever recipe I try in this book turns out as the pictures show and everyone loves the dish.....
Had to use up the last 6 of this seasons Red haven peaches and blueberries were in the fridge.
Loved the idea of individual servings...used some of Rosanne's pretty dishes...
Recipe:
6-8 peaches , peeled ,pitted,cut in thick slices
2 tsp. grated lemon zest
2 TBSP. lemon juice
1/2 cup white sugar
1/4 cup all purpose flour
1 cup blueberries
After cutting peaches , add lemon zest and juice, mix well.
Add remaining above ingredients to peaches and lemon juice mix, toss well.
Crumble:
1 cup all purpose flour
1/3 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter , cold, diced.
Combine crumble ingredients using fingers to mix to a crumbly mix.
Into greased ramkins spoon fruit mixture, top with crumble mixture.
Bake at 350 for 40-45 minutes.
Serve warm with vanilla ice cream.

Found this recipe at Recipzaar , been wanting to try it for a while. I hate frying meatballs on the stove and the mess it makes..... this method seems heaven sent.
Ready for oven;
Oven baked meatballsThe only change I made was to add fresh chopped parsley to the mixture.
Used these meatballs on spaghetti with tomato sauce , they are moist flavourful and enough left over to freeze for another meal.

How good is that!