Peach Blueberry Crumble

Sigh, it is so sad when local peach season is over.  Luckily I stocked up this year and froze a bunch of them so I can enjoy them all winter.  I made this peach-blueberry crisp when they were at the peach of perfection and it was unreal.  My husband who does not really even enjoy fruity desserts loved this (although I think he had as much whipped cream as he had crisp).  Enjoy!

Ingredients

For the Filling:

• 2 pounds fresh peaches, peeled, pitted and cut into wedges
• 1/3 cup granulated sugar
• 1 1/4 tsp. cornstarch
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup blueberries

For the Crumble:

• 1 cup all-purpose flour
• 1/4 cup + 1 Tbsp. granulated sugar, divided
• 1/4 cup light brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 6 Tbsp. unsalted butter, at room temperature, cut into pieces

Directions

1. Preheat oven to 350 degrees F.

2. Make the Filling: Combine the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices.

3. In a small bowl, whisk together 1/4 cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

4. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, 1/4 cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms.

5. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer. Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

6. Assemble & Bake: Transfer the baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling.

7. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

Source: Brown-eyed Baker

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Blueberry Muffins

It’s that time of year when I start getting anxious to get some fresh, local fruits and vegetables.  Unfortunately living up north, we still have a wait before we’ll see any of those.  Luckily, I still am working though my stash of frozen blueberries from last season.  Hopefully I can time it so I run out of them just as I am able to get some more. 

You almost can’t get any better than a fresh blueberry muffin.  These are topped with a simple mixture of lemon zest/sugar.  So fresh and delicious and full of blueberry flavor – you would never know they were frozen blueberries.   Enjoy!

Ingredients

Lemon-Sugar Topping

• 1/3 cup sugar
• finely grated zest from 1 lemon

Muffins

• 2 cups frozen blueberries
• 1 1/8 cups sugar plus 1 tsp.
• 2 1/2 cups unbleached all-purpose flour
• 2 1/2 tsp. baking powder
• 1 tsp. table salt
• 2 large eggs
• 4 Tbsp. unsalted butter , melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 1 1/2 tsp. vanilla extract

Directions

1. Stir together sugar and lemon zest in small bowl until combined; set aside.

2. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

3. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to about 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

4. Rinse remaining cup berries under cold water and dry well.

5. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened.

6. Divide batter equally among prepared muffin cups. Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

7. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Source: Cooks Illustrated

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Grilled Blueberry BBQ Salmon

I am definitely the type who is not sure of fruit mixed with my fish – but I have tried it before and loved it.  But I still had my doubts as I was mixing together ketchup and blueberries to make the sauce (seriously – you have to admit it’s a strange combo).  But it was completely worth it to veer from my usual staple salmon recipe and try this out.  The sauce was sweet and savory – but not overpowering.  I served this with some simple risotto and green beans.  Enjoy!

Ingredients

• 2 salmon fillets
• kosher salt and freshly ground pepper
• olive oil
• 1/4 cup fresh blueberries, rinsed and patted dry
• 2 1/2 Tbsp. ketchup
• 1/2 Tbsp. apple cider vinegar
• 1/2 Tbsp. balsamic vinegar
• 1 Tbsp. brown sugar
• 1/8 tsp. garlic powder
• 1 Tbsp. grated onion
• 1/2 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• pinch red pepper flakes

Directions

1. Pat the salmon dry and season liberally with salt and pepper.

2. In a small saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 8-10 minutes.  Add the ketchup, vinegars, brown sugar, garlic powder, onion, mustard, Worcestershire sauce, and red pepper flakes.  Stir well to combine and break up the blueberries, then increase heat to medium.  Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low.  Continue to cook, stirring frequently, until the sauce has thickened, another 10 minutes. 

3. Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill.  Cook 5 minutes, then carefully flip.  Brush the salmon with half the BBQ sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center (130 degrees F).  Remove from grill,  brush with remaining sauce, and serve.

Source: Pink Parsley

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Blueberry Oatmeal Crumble Bars

I love fresh blueberries – just like strawberries, they taste so much better when they are grown locally.  What I love even more about blueberries is how easy they are to freeze – nothing like the work involved with hulling quarts of strawberries.   I reserve most of my blueberries for my morning yogurt – but I wanted to make a few things with some fresh ones while they lasted.   I loved these blueberry oatmeal crumble bars – they were simple to make and delicious.  They were indulgent enough for dessert, yet wholesome enough that a piece for breakfast also seemed ok too.   

Enjoy!

Ingredients

Blueberry Filling

• 1 1/2 cups fresh or frozen blueberries
• 1/2 Tbsp. lemon juice
• zest of 1/4 lemon
• 1/4 cup sugar
• pinch of salt
• 1 Tbsp. cornstarch

Crumble and Crust

• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 6 Tbsp. unsalted butter, softened and cut into 6-8 pieces
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla extract

Directions

1. To make the filling: combine the blueberries, lemon juice and zest in a medium saucepan.  Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes.  Add the sugar, salt and cornstarch to the berries, and bring to a boil.  Cook an additional 1-2 minutes, until thickened.  Remove from heat and set aside.

2. Preheat the oven to 350 degrees and grease a 8x8 inch baking dish.

3. To a food processor, add all the ingredients for the crust and crumble topping.  Pulse in 1-second intervals until the mixture resembles coarse crumbs.  Reserve 3/4 cup for the topping, then press the rest of the mixture into the bottom of the prepared baking dish.

4. Spread the berry filling over the crust.  Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.

5. Bake until golden-brown, 30 to 35 minutes.  Cool completely before slicing and serving.

Source: Pink Parsley

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Blueberry Scones

Scones have become my new favorite breakfast treat to make.  Over the summer, during peak season – I bought a massive quantity of blueberries for my freezer.  Besides throwing them into my yogurt or into pancakes – I haven’t done much else with them.  Well, not until making these scones.  Oh my – are these amazing or what?!  They are tender, flaky and the perfect contrast to the juicy sweet blueberry.  It’s like a little bite of summer in the midst of winter.

Can’t wait to make these again!  YUM!

Ingredients

• 8 tbsp. (1 stick) unsalted butter, frozen whole
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups all-purpose flour, plus more for dusting the work surface
• 1/2 cup sugar, plus extra for sprinkling
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. finely grated lemon zest
• 2 Tbsp. unsalted butter, melted

Directions

1. Adjust an oven rack to middle position and preheat to 425˚ F. 

2. Grate the frozen butter on the holes of a large box grater. 

3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. 

4. Combine the flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine. 

5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined. 

7. Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

8. Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

9. Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. 

10. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.

11. Brush the tops of the scones with melted butter and sprinkle lightly with sugar. 

12. Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.

Source: Cooks Illustrated via Annie’s Eats

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Peach Blueberry Streusel Muffins

I have been blogging over 9 months and I have yet to introduce any recipes using my favorite food item – fresh, local, peaches.  The key word is local – since peaches are pretty much inedible otherwise.  So I have to wait all year until the end of July/beginning of August rolls around and I can finally indulge in the tastiest fruit on the planet!  So now that peach season is in full swing – I have been enjoying them in my yogurt every morning for breakfast and I have begun using them in as many recipes as possible.  So every Friday until I run out of time and peach season is over – I am going to share a new recipe using my favorite ingredient. 

First up, are these peach blueberry streusel muffins.  Wow – they were delicious and so easy to whip up.  I love muffins with a streusel topping and peaches and blueberries go really well together!  Enjoy! 

Ingredients

(makes 10 muffins)

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 cup plain yogurt
• 1 large egg
• 3 Tbsp. unsalted butter, melted & cooled
• 2 Tbsp. buttermilk
• 1 medium sized peach, pitted & chopped
• 1/2 cup fresh blueberries

Streusel topping:

• 1/3 cup chopped pecans
• 3 Tbsp. brown sugar, lightly packed
• 3 Tbsp. cup flour
• 1 Tbsp. butter
• 1/4 tsp. cinnamon

Directions

1. Preheat oven to 375° F. 

2. Coat 10 muffin tins with baking spray or line cups using liners.

3. Combine all dry ingredients, flours through cinnamon in a large bowl.

4. In a small bowl, whisk the yogurt and eggs together.

5. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter, chopped peaches and blueberries. Divide the batter evenly among the muffin cups.

6. To make the streusel topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans.

7. Sprinkle topping evenly over muffin batter.

8. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.

9. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

Source: adapted from Delish

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