I wandered around the Downtown Yakima Farmers Market on Sunday, encouraged by the new vendors popping up all the time. I bought some of the best honey I’ve ever had from Central Valley Bees and a flat of strawberries from Ahtanum Berry Patch. The berries didn’t last the day. We grilled corn and green beans for our dinner and then devoured giant strawberry shortcakes. We sat on the back patio for a long time, too full to hop up. It was downright blissful.
And while strawberries had their moment on Sunday, it’s peaches that are the stars of the show. I’m not quite ready to move on just yet. Hope you don’t mind.
My kids can’t get enough. I add peaches to salads at dinnertime, cut them up to stir in yogurt for breakfast and pass them out as a snack all day long. And because I can’t leave it alone, I had to make another dessert. I bought a box of Regina peaches at Johnson Orchards and they were perfection. The only “problem” (not a problem at all) was they were all ripe at the same time. Therefore, peach crisp; my hand was forced.
This is another one of those recipes I so often bring to this space because it gives a lot of room for interpretation. I didn’t follow a recipe at all, just threw what I had together based on my preferences. Don’t be afraid to do the same for yourself. I added slivered almonds and sweetened shredded coconut to my crisp topping because I like it to resemble granola, but you can certainly skip it or add something different. If you want a healthier version of this dish to eat for breakfast with Greek yogurt, halve the crisp topping so it’s just a sprinkle across the top.
• Andrea McCoy writes the column Kitchen Captivated for Yakima Magazine and at The Salt and Stone, a home cooking blog. The Salt and Stone is a nod not just to the essence of cooking, but also to the Yakima Valley. Read more at www.thesaltandstone.com.
Peach Blueberry Crisp
8 medium-large peaches (about 6 cups), peeled and sliced
1 1/2 cups fresh OR frozen blueberries
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon lemon juice
1 1/4 cups old fashioned rolled oats
1/2 cup white whole-wheat flour (all-purpose is fine, too)
1/2 cup brown sugar
1/2 cup slivered almonds
1/2 cup sweetened shredded coconut
1 teaspoon cinnamon
8 tablespoons melted salted butter
Preheat oven to 350 degrees. Lightly spray a large baking dish (8x10 or 9x9) with cooking spray. In a bowl, gently toss sliced peaches, blueberries, honey, cornstarch and lemon juice. When cornstarch is completely dissolved, pour peach mixture in baking dish.
In another bowl, mix together rolled oats, flour, brown sugar, almonds, coconut and cinnamon until well-combined. Melt butter in the microwave in 30-second increments. Once butter is melted, pour over oat mixture and, using a wooden spoon, mix together until clumps begin to form and the butter saturates the entire mixture.
Pour oat mixture evenly over the fruit. Bake for 35-40 minutes or until the crisp is golden brown and the fruit along the edges of the dish bubbles. Remove from the oven and allow to cool at least 30 minutes. The crisp will be quite juicy when hot but not after it cools down. Serve with vanilla ice cream or whipped cream for dessert, or plain Greek yogurt for the best summer breakfast.