Monday, July 16, 2012

Peaches & Blueberries

July in Georgia brings peaches, and blueberries.
Two of my favorite fruits, and
two of my favorite fruits to eat together. 
Peaches and Blueberries go together in the most delightful way.

Our little town holds a local Farmer's Market, during the season,
on our little town square every Friday.
This past Friday I loaded up on peaches and blueberries.
I wandered among the tables and booths,
set up with all sorts of garden delights.
It was hard to pass up the jars of honey,
baskets of tomatoes, and fresh corn.
But, I went that day with peaches on my mind.
Then the blueberries woo'd me and I couldn't resist.

This past Sunday, my family gathered for one of our favorite
summertime suppers....
Low Country Boil
Fried Green Tomatoes
and I made a Peach with Blueberries Crisp.
Its a crazy simple recipe,
one long inheirited from my Mama.
I'm bettin' every southern girl has this recipe, or a variation of it.

(I just added a couple of handfuls of blueberries, for good measure.)

For a 9x11 baking dish:

1 1/2 cups self rising flour
1 1/2 cups sugar
1 1/2 sticks softened, room temp butter or margarine
Enough peaches to generously cover the bottom of the dish.
1 1/2 cups water
Sprinkle of cinnamon

Spray baking or casserole dish with non stick spray.
Peel and cut up (I like nice size chunks) enough peaches to almost, but  not completely fill up the dish.  I used about 10-12 peaches, depending on the size.  Sprinkle the fruit with cinnamon.  I give it a light covering.  Pour the water over the fruit, enough water (about 1 1/2 cups) to cover the bottom half of the fruit.
Mix flour, sugar, and butter together to form a crumbly topping.  You can use a pastry cutter but I use my hands.  The mixture should be a separated, pea like crumble.  Crumble the mixture over the fruit to cover completely.
Bake at 350 for about an hour, until top is golden brown. 
Its best eaten warm, with vanilla ice cream.  Yum....

For a smaller dish, you can cut back the amount of fruit, cut the dry ingredients back to one cup and one stick of butter, and one cup of water. 

This recipe is especially yummy in the Fall, with apples.  For an apple crisp I add more cinnamon for that apple cinnamon-y goodness.