Summertime is a great time to cook with local foods. I am fortunate that my brother and his family and my parents grow blueberries. Chilton County is known for growing delicious peaches. My parents also give us pecans either from their trees or from local sources each year.
I cooked this recipe tonight using fresh blueberries from my parents, Chilton County peaches, and local pecans (we froze them in the fall). If you like desserts to be sweet, you may want to add more sugar. Also, I had parched some of the pecans before I chopped them which made the topping taste stronger. Next time I may use all parched pecans. For us, the ice cream sweetened the dish enough.
Blueberry and Peach Crisp
Flour Topping
1 c. flour
1 egg
½ c. sugar
½ c. light brown sugar
1 tsp. cinnamon
Fruit Filling
3 c. peeled, sliced peaches
2 c. fresh blueberries
1 Tbs butter
1 Tbs flour
Pecan Topping
1 c. chopped pecans
¼ c. flour
¼ c. sugar
¼ c. brown sugar
¼ c. melted butter
Preheat oven 350.
For the flour topping: Combine flour, 1/2 cup sugar and 1/2 cup brown sugar, and cinnamon. Beat egg with a fork. Mix egg into flour with fork until crumbly.
For fruit filling: Melt 1 Tablespoon butter in a sauce pan. Place blueberries and peaches in the sauce pan. Warm slowly on low heat. Stir frequently. After the juices form, Stir in 1 Tablespoon of Flour. Stir frequently and cook until the juices thicken. Pour fruit and juices into a 2 to 2 1/2 quart buttered baking dish.
Sprinkle flour topping over fruit filling. For pecan topping: Combine chopped pecan, sugar, flour, brown sugar and melted butter. Crumble over flour topping. Bake at 350 degrees for 35 to 40 minutes. Serve with ice cream. Serves 6 to 7.
Oh AND here is a big thank you to my family for supplying us fresh fruits and vegetables throughout the summer.
