Peach-Blueberry Crumble with Alfalfa Honey

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
10 servings

Chef Clark Woodsby, from Talk of Town Restaurant Group in Orlando, Fla., makes the most of the last of summer’s peaches and blueberries by baking them up with a crumbly topping. Ginger and five-spice powder put an Asian twist on an all-American dessert and alfalfa honey adds a mellow sweetness.

Ingredients

16 to 20 fresh peaches
1 oz. butter
1 qt. fresh blueberries
1 cup sugar, plus more to taste
2 tbsp. lemon juice
1 tbsp. minced fresh ginger
1 tsp. Chinese five-spice powder
1 tsp. kosher salt, divided
3 tbsp. cornstarch
2 cups all-purpose flour
1 1/4 cups brown sugar
1 3/4 cups rolled oats
1/2 tsp. ground cinnamon
1/2 cup alfalfa honey
3/4 pound butter, softened and cut into chunks

Steps

1. Cut peaches into ¾-in. chunks. Melt 1 oz. butter in large saucepan over med. heat. Add peaches; cook 5 min., stirring occasionally.

2. Add blueberries, sugar, lemon juice, ginger, five-spice powder and ½ tsp. salt. Continue cooking until peaches are half-cooked, approximately 5 min. longer, depending on ripeness.

3. In cup, mix cornstarch with a little cold water, enough to dissolve; whisk smooth. Add cornstarch mixture to simmering filling; stir until thickened. Remove from heat and reserve.

4. For crumble topping, in large bowl, combine flour, brown sugar, oats and cinnamon. Add honey and butter chunks; knead gently with hands until butter is incorporated without forming a paste.

5. Preheat oven to 375°F. Divide peach filling evenly among 12 single-serving gratin dishes. Cover each dish evenly with crumble topping.

6. Bake 35 to 45 min., or until topping is golden brown. Serve warm.

Recipe by Chef Clark Woodsby, Talk of Town Restaurant Group, Orlando, Fla. Recipe courtesy of National Honey Board  

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources