I’m definitely a dessert kinda gal. In fact, I’ve been known to say the only point of eating a meal is to get to that delectable last course. I love easy desserts. I love seasonal desserts. I love delicious desserts. Combine the three into one dessert, and you’ve got yourself a winner. Before I give up the recipe, indulge me while I take you with me for a day in the country.
This past weekend we started the day on Saturday with a visit to a lovely vineyard that recently opened not too far from our cabin. After we left, we did some blueberry picking and purchased some peaches at a local farm (the honor system…gotta love the country!).
The weather couldn’t have been more perfect! We made short work of this bottle, but there were six of us :).
That’s me hiding in the middle. The cute blonde on the right is Elaine who put together the day for Sue, who’s birthday we were celebrating.
Two adorable babies that were at the blueberry farm. They’re rescues and I think the one on the left has been thru more than I care to think about. Her name is Penny (not sure about the other one). Very sweet and well behaved pooches!
Making my way thru the blueberry patch.
Ready for some summer in a bowl? This recipe will serve 6-8 people, so it’s perfect for entertaining. Prep time is pretty quick too, maybe 15 minutes or so. Just a quick tip…bring some water to a low boil and drop the peaches in for a few seconds. They’ll be easier to peel.
I wanted to find a recipe that utilized both items and came across several, but I decided to switch things up a bit with the addition of some crystallized ginger, ginger cookies and whole wheat flour.
Blueberry Peach Crumble
2 cups blueberries
2 1/2 cups peeled and sliced peaches
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon vanilla extract
1/2 cup granulated
1/4 cup all purpose flour
For the crumble topping:
1/4 cup all purpose flour
1/4 cup whole wheat flour
1/2-3/4 cup old fashioned oats (I usually like more than the average person)
1/3 cup brown sugar
1/4 cup crumbled ginger cookies
1/2 teaspoon salt
1 rounded teaspoon cinnamon
6 tablespoons cold butter, diced
1. Preheat oven to 350
2. In a large bowl, combine your blueberries, peaches, lemon juice, lemon zest, vanilla extract, ginger, sugar and flour. Gently toss until fruit is well coated and let it sit while you prepare the topping.
3. For the topping, in a large bowl combine flour, oatmeal, sugars, ginger cookies, salt and cinnamon. Stir together and then mix in the butter using your fingers until the misture comes together and you have pea sized crumbles.
4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Pour the crumble mixture evenly over the fruit. Place the pan on a baking sheet lined with parchment paper and bake for about 45 minutes, or until the top is browned and crisp. Serve warm or at room temperature with whipped cream or vanilla ice cream.
This can be made ahead and stored unbaked in the refrigerator and bake when you’re ready. The crumble should be eaten within three days, but trust me, that won’t be a problem.
I don’t know about you, but I can eat crystallized ginger straight out of the bottle. The flavors go great with peaches too!
As far as I’m concerned, the softer the ice cream, the better.
One day after I made it, this is what was left and it’s just the two of us! And did I mention hubby is not much of a dessert person, but he’s already had three helpings. ‘Nuf said.
Have a safe and fun weekend everyone!