Peach-Blueberry Crumble with Alfalfa Honey
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.
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
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