Friday, June 26, 2015

Blueberry Peach Crisp - My Newest Anthology Story, and "Feeding the Fire" Recipes with the New York Times


You know how when summer arrives, you don't want to cook anything? That thankfully, all the food around you is so fresh, sensual, and flavorful, you don't have to? Yeah. Me too.

There isn't any reason to cook peaches and blueberries. Unless you want an outrageously satisfying dessert. And because I'm a sucker for pie and all things cooked fruit (though this is much easier), I turned on my oven during summer in Alabama and decided to give this idea a whirl. So much *Yay* I made that choice. 

I'm sure all my friends who got their morsels after the spoils got divvied up are happy about this too. So will you, if you choose to make this fantastic blueberry peach crisp, the newest installment in my column at Anthology.

Edit: with Anthology now gone, see below for the full recipe -








Blueberry peach crisp 
serves 8

for the fruit:
3-4 lbs tree-ripened peaches - I tried to find organic and it was impossible (see if you have better luck!)
4 cups organic blueberries
1 tsp lemon zest
1 tbsp fresh lemon juice
1/4 cup brown sugar
1 tbsp all purpose flour
pinch kosher salt

for the crisp:
1 1/2 cups rolled oats
1/2 packed cup brown sugar
3/4 cup all purpose flour
1 1/2 sticks pastured butter, cubed and freezer-cold
3/4 tsp cinnamon
2 tsp fresh ginger, grated
pinch salt

vanilla custard ice cream, for serving 

In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.

Preheat oven to 375 degrees (F). Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine. 

Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes. 

Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast…..

………………………………..

To start the meal to which this crisp offers grand finale, these three recipes I produced for The New York Times most recently should do the trick. The coffee-brown sugar-spice rubbed, slow-cooked pulled lamb shoulder is a definite new favorite….

Here are a few outtakes I loved -
bacon making another starring appearance with this iceberg salad 
broccoli is delicious - here is more proof to that truth

this pulled lamb was ah-mazing. make it. see for yourself. 
I am about to embark on a trip to New York. About to have a blissful upstate weekend away. These are things which will provide a break in my day-to-day. Maybe even renewal. Don't get me wrong, I have a lot of fun, but change is good to keep it all perspectivized…..

Also - Oh! Did you see this




I'm number one on the list of food stylists who will make you hungry. How cool is that?! Come eat with me. I have food, and we all need to eat. 

If you can't come over, at least follow along with me on the daily fun-slash-food-rescue-missions, over on Instagram. I do try to keep things interesting.

And have a remarkable summer! We all know it's going to zoom before our very eyes…. 

Lift a glass of rosé with loved ones. Eat some grilled squid, a lobster roll, or a bowl of tomatoes dabbed in good mayo. Leave your footprints (and only that, please) on a beach. Revel in the sun-kissed sparkling water surrounding you in a boat excursion, or the mesmerizing fire dance huddled in front of a nighttime campfire. 

Whatever you do, eat good food. Thank you for the love!

3 comments:

  1. Is there any way to get the recipe for peach and blueberry crisp? I love it. I've made it multiple times; however, when I'm going to the anthology website for the recipe the website says it's private and I need a username and password. Is the recipe anywhere else online? Thanks! ~ Liss

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    1. Hello lovely! I ran into the same issue since Anthology went offline and am bringing over recipes as requested, to their respective companion posts, here. Please see above, as I've edited the post to now include the recipe. Thanks for writing - so happy you love the recipe!

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