Local Food Challenge was to make a dish with fruit, and I followed this recipe to make a blueberry peach crisp, with a few modifications.
- 4 ripe peaches, peeled and sliced (farmers' market)
- 1 pint blueberries (farmers' market)
- 1/2 lemon zest and juice*
- 2 tsp cornstarch
- 1/4 cup agave nectar*
- 1/2 cup wheat flour (King Arthur's [their website has lots of excellent recipes])
- 1/2 cup light brown sugar
- 1/2 cup (half stick) unsalted butter, melted
Heat oven to 375°F. Combine all filling ingredients into a bowl, mix to make sure all ingredients are coated with corn starch. Pour filling into non-greased pie pan. Mix remaining ingredients and sprinkle over fruit mixture. Bake for 45 minutes or until top is golden brown.
*The peaches were so ripe and sweet that I think I didn't need the agave nectar. It almost made it too sweet. And I think the lemon was just a bit much too. Maybe I'll do just a squeeze next time? It's just that the fruit was so fresh that these ingredients took a little away from them.
The topping shrunk in the oven. I should have added about a 1/2 cup of oats or more flour to make enough topping to truly cover the top. I'll have to remember that for next time. My husband liked the crisp, and since he grew up with grandmothers who made apple and cherry pies with fresh fruit from the trees in their backyards, I'm going to take that as a high compliment! Check out what other SSFC Challenge participants are eating, including this yummy strawberry-lime sorbet.
p.s. I'm so excited for the Olympics to begin! I should probably eat something healthy while watching the games, but I'll probably drink wine or champagne and have popcorn with extra butter. Will you be watching the opening ceremony?