Eating local blueberries and peaches fresh from the farm stand is perhaps the best and most delicious way to celebrate summer.
It follows, then, that the biggest bummer is when the blueberries start fading out of season—when some berries in a given pint are tart and firm and tinged with pink, while others are just on the wrong side of mushy.
I love a good peach-blueberry crumble or cobbler, but that’s way too much work for an afternoon snack. .
This is my favorite way to use every last blueberry in a pint—and to use peaches in a way that celebrates their perfection (why cook it away when you can enjoy their juicy awesomeness?). Bonus points: It’s faster than a crisp or crumble, so it’s perfect for a quick dessert or an afternoon snack before an evening run—I enjoyed it before AND after the Rockville Rotary Twilight 8K on Saturday evening. Here’s how to make it:
I’ve been topping the whole thing with some slivered almonds and Kashi GoLean Crunch cereal—not exactly the unprocessed, in-season food I’ve been trying to eat, but if the processed stuff makes the local produce more palatable, it can’t be that bad, right?
What’s your favorite way to use produce that’s past its prime?