The recipe that started it all (The first recipe I ever actually put on paper).
Shopping list:
· 6 not super soft but not too hard fresh peaches (you could use frozen but I will judge you, and it won’t be as good)
· 1 pint of blueberries
· 1 large lemon (you won’t use it all but who doesn’t want lemon in there water later)
· Flour
· Granulated sugar
· Brown sugar
· Salt
· Vanilla extract
· Pecans (chopped or not, your choice)
· Butter\
· Cinnamon
· Nutmeg
What you need for the filling (make this first because. Just trust me, I know what I’m talking about)
6 fresh barely ripe peaches, peeled (The skin could stay on if/when you get frustrated with trying to peel a peach, but I just like it better without them, and it’s my recipe so there).
1 pint blueberries washed and well dried (a pint is literally the normal sized container of blueberries when you’re shopping. Not the large one, but the normal one, don’t go all crazy-like here).
The juice of half a large lemon. (DO NOT use that stupid little lemon shaped squeezy bottle, 1. It will taste like garbage, and 2. I will know you did deep down in my soul and it will kill me and I will haunt you and throw real lemons at you as punishment).
Two tablespoons flour
1 generous teaspoon cinnamon (I say generous, because I’m a ginger and I like spice so I add a little more, but if you’re too scared just level it off it will be fine).
¼ teaspoon of salt
¼ cup granulated (regular, plain old white) sugar
½ cup brown sugar
1 splash vanilla extract (I say splash here, it’s again it’s a teaspoon or so, but live a little, it’s just vanilla flavored booze).
Steps to make the filling:
· Preheat the oven to 375 degrees.
· Grease a baking dish or casserole dish, (you can buy a tin one if you don’t have it but you want it to be about 9”X13” or so. But don’t super worry, just make sure it’s large enough.
· Spray with not stick spray (unless you used a tin one and don’t need to wash it, then who cares really).
· Peel the six peaches and slice them (tip: because of the peach pits just slice around the pit, into planks, (this will make a square around the pit) and then slice the planks into wedges, and I can’t be more specific that that so google it if you to) and put the slices into a large bowl.
· Wash and dry the blueberries, and then dump them into the bowl.
· Add the two Tbsp. of flour.
· Add 1 generous teaspoon of cinnamon.
· Add ¼ teaspoon of salt.
· Add ½ cup brown sugar.
· Add the juice of half the lemon (NO SEEDS!!! You don’t need a fancy juicer, just squeeze it through your fingers to catch the seeds).
· Mix well until all is combined ( at this point you can taste it to make sure it’s not too lemony, if it is you can add a little more sugar BUT keep in mind as the fruit cooks, it will get sweeter so maybe just trust me instead).
· Lay the mixture in an even layer in your baking dish and set aside.
What you need for the crisp topping: (make this after you make the filling so it’s nice and cold)
1 cup flour all-purpose (AP) flour
¾ cup brown sugar
½ teaspoon nutmeg
1 (again when I say generous I like cinnamon so I add a heaping teaspoon, but if your too scared of it just add that boring, safe level teaspoon) of Cinnamon.
¼ teaspoon of salt.
¼ cup of chopped pecans (you can buy them already chopped if you like spending money and want to cut out a small step)
1 stick of super cold butter (fresh out of the fridge and cut into cubes, like about half an inch large if you need me to be specific, and since I’m a control freak I need me to be specific)
Steps to make the topping:
· In a separate bowl add one stick of cubed butter. (I cannot express this enough, it has to be cold… like my heart)
· Add 1 cup flour.
· Add ¾ cup brown sugar .
· Add ½ teaspoon nutmeg.
· Add 1 teaspoon cinnamon.
· Add ¼ teaspoon salt.
· Add ¼ cup chopped pecans .
· With your hands (because we’re not monsters and want this to come out the way God and I intended it) smoosh all of these indigents through your fingers until it resembles coarse sand with larger rock-like chunks as well (These large chunks are crucial to the deliciousness of this dish).
NOTE: If you have a food processor, this is a great way to ensure ALL of the butter has flour mixed in it. You can create the larger crumbles by hand afterward. If you do not have the flour incorporated well enough, you will end up with a puddle of melted butter on top of some cooked fruit. You will then get so upset, that maybe you throw the pan of hot butter fruit into the sink violently, and are forced to clean up that nonsense. I’ve heard that can happen to people.
· Refrigerate this mixture for about 10 minutes… you could skip this step in the interest of time, but you could also skip things like personal grooming or being a productive member of society. I’ll judge you the same way. Because you would be a monster…).
· Evenly distribute the delicious sandy/rocky crumble topping that has been perfectly chilled over the top of the filling, covering as much as you can.
· Place in the oven (tip: place on top of a cookie sheet in the oven to protect from any bubbling over) bake for 30-35 minutes, until the topping is golden brown.
Let cool and enjoy with like whipped cream or ice cream or just naked. Whatever works for you.
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