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.

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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.

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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.

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An Easter Feast of Roasted Leg of Lamb and Mint Chutney

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An Easter Feast featuring Roasted Leg of Lamb with Mint Chutney, Roasted Root Vegetables, Rosemary Mashed Potatoes and Blanched Snap Peas.

At my house, it wouldn’t be a dinner party without the smoke alarm sounding at least once or my Shih Tzu, Ewok howling to the top of his lungs and doing the happy dance each time a new guest arrives at the door. That was the scene on a rainy Tuesday night recently when I invited my boyfriend and two close friends over for an early Easter feast. It was an occasion special enough for fine china and the antique, linen seashell napkins my mother gave me. On the menu?

  • Roasted Leg of Lamb with Mint Chutney
  • Locally Roasted Root Vegetables: Turnips and Carrots
  • Rosemary Mashed Potatoes
  • Blanched Snap Peas
  • Open-Faced Apple Pie
  • Malbec Red Wine

I had visited the Statesboro Main Street Farmers’ Market earlier that day for some help with side dishes, and came across these beauties from Poor Robin’s Produce grown in Screven County. Though they took more work to prepare, roasted with a good quality olive oil and some freshly ground black pepper and kosher salt, the vegetables were tender to the taste and colorful on the platter. These vegetables keep giving and giving…with the leftover roasted vegetables from dinner, the next day I made the most hearty and comforting Roasted Turnip and Carrot Soup with homemade croutons. I’ve begun to think like a real chef, using up every ounce of the produce possible. I even garnished my soup with the green carrot tops. Turnip greens are up next.

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Roasted Leg of Lamb with Mint Chutney surrounded by Locally Roasted Carrots and Turnips

For the Leg of Lamb:

  • One 4 -Pound Leg of Lamb
  • 3-4 Garlic Cloves, slivered
  • Good Quality Extra Virgin Olive Oil, such as Bella D ‘Olivia
  • Kosher Salt
  • Freshly Ground Black Pepper

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Directions:
Leave the fat on the lamb. Don’t trim it. It adds flavor and keeps the meat moist throughout roasting. Pre-heat the over to 450 degrees. With a sharp knife, make small slits throughout the meat. Insert the slivered garlic cloves into the slits. Season the lamb with kosher salt and freshly ground black pepper. Drizzle the meat with about 2 tablespoons of olive oil, then massage the seasonings and oil all over the meat. Place the meat in roasting pan, fitted with a rack. If you don’t have one, a 9 x 13 casserole dish will work just as well. Fill the roasting pan with an inch of water.  Roast the meat at 450 degrees for the first 20 minutes. Remove the pan from the oven and check to see if the water has evaporated, if so, add more. Reduce the heat to 400 degrees. Cook the meat for 20 minutes per pound for medium well, or 15 minutes per pound for medium rare.

Reason #429 to visit your local farmers’ market: TO GET RECIPES!! When I purchased a large Zip-Lock bag of fresh mint, this little jewel was attached to it with a paper clip.

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The mint chutney (pictured at right in the jar) was bright and refreshing with the bold flavor of lamb.

For the Mint Chutney:

  • 2 1/2 Cups Chopped Fresh Mint Leaves
  • 1/3 Cup Minced Onion
  • 1/4 Cup Distilled White Vinegar
  • 1/2 Teaspoon Ground Cayenne Pepper
  • 1/3 Cup White Sugar
  • 1/2 Teaspoon Salt

Directions:
In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

wpid-0415142003.jpgI took  great pleasure in carving the meat at the table to the sound of my guests’ ooos and ahhhs.

These side dishes and our dessert rounded out the meal perfectly.

wpid-0415142012.jpgLeg of Lamb is definitely a cause for fine china.

wpid-0415142108a.jpgEmpty plates all around = full bellies and full hearts.

wpid-0417142228.jpgThe sign that hangs above two french doors in my kitchen sums up the evening perfectly.

Have you eaten lamb before? If so, how did you prepare it and what did you think?