Celebrate Summer with Local Blackberry-Georgia Peach Crumble

wpid-0622142020b.jpgSummertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.

Fruit from the fields of Screven County.
Fruit from the fields of Screven County.

I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.

Blackberry-Peach Crumble
Blackberry-Peach Crumble

Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.

wpid-0622141828c.jpg
I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.

wpid-0622141830a.jpgBake for 40-45 minutes at 375 degrees.

wpid-0622142018.jpg

The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!


 

wpid-0622142020b.jpgHere’s a quick glance at the recipe. Thanks Southern Living for the inspiration!

Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes

Ingredients

  • 3 cups fresh peach slices (about 3 medium)
  • 2 cups fresh blackberries
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup uncooked regular oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, melted
  • Vanilla ice cream

Preparation

  1. Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

Related Content:

 

Downtown Statesboro is Alive with South & Vine Public House

UPDATE: South & Vine Public House caught fire on Tuesday, August 26, 2014. Owner Seni Alabi Isama has now opened a new restaurant in Statesboro called 441 Public Kitchen and Bar. More on the fire here: South & Vine Public House Burned But Not Broken. 


wpid-IMG_20130604_210641.jpg

South & Vine Public House
Statesboro, Georgia

Great things are happening at the intersection of South Main and West Vine streets in downtown Statesboro. Open for just four months now, one Georgia Southern alumnus and his team are making a big impact on the community, with a focus on flavor and a philosophy on fresh that you won’t believe until your taste buds live it. With more than 1,000 Facebook likes, South & Vine Public House is a food experience Savannahians will soon be driving to Bulloch County to discover.

wpid-20130601_193417.jpgYou won’t find the menu online because it changes daily based on ingredient availability and the owner’s intuition. No matter what’s featured, you can be guaranteed it will be made with local ingredients and cooked to perfection by Chef and Owner Seni (pronounced Shanney), Head Chef Stephen, who formerly worked at Emma’s Fine Dining & Lounge, and Sous Chef Sebastian, a Miami native.

This is a restaurant that gets it.

THE FOOD:


At South & Vine Public House, food is the main event. From Hunter Cattle Company beef, ground in-house, to the made-from-scratch ketchup and mayonnaise, these folks are really cooking. The menu features what’s in season, so when an item runs out, it’s all gone. Dine here if it’s flavor you seek, an appreciation for quality ingredients, beautiful presentation and healthy portion sizes paired with appropriate prices. Excellence reveals itself in each menu item’s texture, plating and taste.

THE BAR:

Happy hour is from 4 – 6 p.m. daily, featuring 25% off the entire bar and all appetizers.

THE ATMOSPHERE:

A casual environment, you’ll find a small vase of fresh flowers at each table and utensils wrapped in white linens. The restaurant has an open concept floor plan including a “window” into the kitchen, and a chalkboard placed behind the hostess stand highlighting daily specials. Seating includes tables, booths and a bar area overlooking South Main Street. Attention is even given to the clean, tastefully decorated restrooms (which I always appreciate).

THE STAFF:


The team at South & Vine is welcoming and knowledgeable about the menu. Owner Seni and his wife, move about the restaurant conversing with customers, making mental notes of names and faces. It’s a place guests feel comfortable and leave satisfied.

wpid-20130601_205406.jpgWe parted with this subtle note of hospitality, a hand-carved “flower vase” made of Walker Farms’ rainbow carrots, compliments of the chef.

South & Vine Public House on Urbanspoon