Peach and Blueberry Oat Crisp

So you didn't think that we ate ALL those blueberries did you? Well yes, we did get through 3/4ths of the basket by just grabbing handfuls and popping those juicy blueberries into our mouths... but... I did save some for this succulent peach and blueberry crumble!

The Quebec and Ontario peaches are just starting to arrive in big baskets here so this was a lovely way to show case local ingredients. To go along with this dessert I made something special that I'm sure Ian will love, some Super Lemon Ice Cream. I just pulled it out of the ice cream maker so it didn’t make it into the picture but just imagine us enjoying some sweetly sour ice cream with our local faire!

I'm usually not a big fan of a crumble so I switched it up with a nice oat crisp. This was a magnificent summer dessert, thanks to Aggie's Kitchen for the wonderful BB pick!



Peach and Blueberry Oat Crisp
adapted from Ina Garten

Fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1 tbsp vanilla
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

Crisp
adapted from Ungourmet
1 cup rolled oats
3/4 cup whole wheat pastry flour
3/4 cup packed brown sugar
1/3 cup butter, softened

Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. In another bowl combine the oats, flour, and brown sugar. Cut in the butter. Spoon over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

An Open Letter to Quinn Farms

Dear Quinn Farms,

I am truly sorry for all the berries I ate off of your bushes today instead of putting them in my basket. I understand that I was only supposed to nibble while I picked but I couldn’t resist, they were so very tasty.

Yes I know, we left with two huge baskets of blueberries and raspberries but you should have weighed me before and after to find out how many really left in my belly.



Ian and I came across blueberries the size of quarters that burst with sweet ripe juice when you bit into them. Brilliantly bright red raspberries hid beneath thousands of deep green leaves, just waiting to be picked. Every time we found a raspberry you could hear my roommate and I yelling "ohh a piece of candy!"



Once again Ian was a real trooper considering uncooked berries don’t sit as well in his stomach as they do in mine. I guess I ate his portion eh. It turns out he is a master blueberry picker who devised plans to find only the ripest berries and doesn’t get detoured by eating them.




Really, you are all so nice so to make it up to you Quinn Farms I will bake my little heart out. I will bake raspberry custard tarts and blueberry pies for Ian; I will make berry sorbet and eat blueberries in milk for breakfast, lunch, and dinner.


Sincerely,
Christie

P.S. There are probably a ton in my roommate Adam's belly too. Sorry.
Check out his post for another account of Ian, Christie, and Adam's great berry adventure!