Peach Blueberry Crisp

I made the below using a combination of two recipes.  One of them had a really good peach filling/mixture (I added the blueberries, you don't need to have them) and the other had a much easier rendition of the topping.  I made a few tiny changes and voila.

Preheat the oven to 350 degrees F.

For the filling:   Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine.

4-5 fresh peaches, pitted and cut into chunks

1 lemon, zested and juiced

3 tablespoons all-purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

Fresh blueberries to taste (1/2 cup or more)

Pinch kosher salt

For the topping: Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter or fork until evenly crumbled. Fold the rolled oats into flour mixture; sprinkle and press topping into peaches.

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup cold butter

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup rolled oats

Directions

1.Arrange peach mixture evenly in an baking dish (I used a 12 inch oval).

2.  Sprinkle and press topping into peaches.

3.Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Lime Posset - and I now own ramekins!

Has it really been 3 months since I last cooked something new?  Or just since I sat my sorry lazy butt down to add to my impoverished food blog?  May 8, and here it's practically August.  Wow. 

May was interesting, to say the least.  We were supposed to leave for Italy and Switzerland on May 21.  Instead, just days beforehand, I was told I was to have emergency eye surgery (Ahmed Valve - implant) and so there went the trip.  We postponed until early July.  Not only was I out of commission for a little while, I wasn't exactly in the mood for being disciplined or creative.  Once I recuperated it was yet again with all the trip preparations for the early July trip.  We spent two delightful (but very hot, in Italy) weeks abroad - and I'm still pining for Switzerland...  Now I'm back and this weekend I'll have two new things. 

Today was a productive day, food wise.  I hit up the famer's market in Leesburg and dropped 85 bucks just like that (50 was on 3 bottles of wine - but still, ouch).  The raspberries are thus very local.  Various baked goods, some more fruit, and heavenly honey-yogurt from a local dairy.  Additionally I later bought ramekins, a spring form round cake pan, and a whisk.  I have never had a whisk nor ramekins before.  I'm moving up in the world. 

Lime Posset isn't exactly a meal?  Well sod it all, I don't care.  It has heavy cream (dairy), it has lime juice and raspberries (fruit).  I would say this dessert is well on its way to covering the food triangle.  The lime juice will prevent scurvy, too, so that's good. 

Many thanks to Mym for introducing this new word to my vocabulary.  I had never heard of this before.  She gave me the recipe but I also found it online and adapted it a little bit because her recipe uses the metric system.

Roughly:

1.5 cups heavy whipping cream
.5 cups sugar
3 T lime juice
Raspberries for garnish.

Bring cream and cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lime juice and cool 10 minutes. Stir mixture again and divide among four ramekins. Cover and chill possets until set, at least 4 hours or overnight.  Garnish with raspberries.  A sprig of mint is a nice touch as well. 

Verdict:  sinful.  I may have used a little more sugar than is needed so the next time I will be a little less liberal with the sugar. 


Even the ramekins are lime green!

(NUMBER SEVENTEEN in 2010)