Peach, Rhubarb, and Blueberry Crisp

Tomorrow, my brother finally returns from South Africa after his study abroad adventure! So I decided to make a crisp from all the fresh fruit in season right now. The middle of July delivers bountiful amounts of so many delicious fruits! Blueberries, blackberries, and raspberries are in the middle of their season. Peach season is just beginning, and the seasons for strawberries and rhubarb are coming to a close.

So this crisp was the perfect dessert to make not only because of all the fresh, local fruit available, but because whether it’s a crisp, cobbler, or pie, that first bite welcomes you home and reminds you how good it is to be home!
Because of the natural sweetness of the peaches and the blueberries in this crisp, little sugar is needed and the natural fruit flavors can shine on their own! There is also some crystallized ginger in both the filling and topping which lends both sweetness and a little kick, going with the fruit quite well.

Hurry up and whip up this easy dessert while you can still buy these fresh, local fruits at your farmer’s market. Although you can make it other times of the year, I can guarantee, it’ll be best and a very special treat in July!

Peach, Rhubarb, and Blueberry Crisp 

Yield: one 9 inch pan, 6+ servings

Ingredients: 

FILLING

2 cups sliced peaches (1/2 inch slices), peeled if desired

2 cups sliced rhubarb (1/2 inch slices)

1/2 cup blueberries

1/4 cup packed light brown sugar

1 TBP minced crystallized ginger

TOPPING

1 cup old-fashioned rolled oats

1/2 cup chopped pecans or walnuts

1/4 cup white whole-wheat flour (if not, use all-purpose flour)

1/4 cup packed light brown sugar

1 TBP  minced crystallized ginger

1/8 tsp table salt

2 TBP unsalted butter, melted

1 TBP canola oil

Directions: 

1. Preheat oven to 350 degrees. Spray or lightly butter a 9-inch glass or metal baking dish.

2. For filling, toss all ingredients and transfer to greased baking dish.

3. For topping, mix together oats, nuts, flour, sugar, ginger, and salt. Pour melted butter and oil over and crumble with hands. Then top fruit with this mixture.

4. Bake for 30-40 minutes or until lightly browned and fruit is bubbling. Let cool about 15 minutes before serving on a wire rack.

Adapted from Eating Well magazine 

Rhubarb Ginger Bread

Rhubarb season is almost coming to an end! So in an effort to make the most of this delicious fruit, I whipped up a rhubarb ginger quick bread recipe I had found on a great blog called Baking Bites. I was intrigued by the addition of crystallized ginger as well as its very healthy ingredients. Truthfully, I was a bit skeptical of no egg yolks, fat free milk, and only 2 TBP butter/oil, but I was delightfully surprised when I tasted this delicious loaf!

I made a few tweaks, which you will find in the recipe below, one being using ground ginger since I didn’t have the crystallized ginger on hand. I also added cinnamon and cut the sugar a lot. In my opinion, the bread is still quite sweet, but if you have a big sweet tooth, the original recipe called for 1 cup. I also wanted this to be more of a breakfast bread than a cake loaf.

This moist, flavorful quick-bread comes together in a flash and is delicious lightly toasted by itself, or would also be excellent with a little butter, jam, or ricotta spread on top.

Enjoy!

 

 

Rhubarb Ginger Bread 

Yield: one 9 by 5″ loaf pan

Ingredients:

2 cups (9-10 oz) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup + 1/8 cup granulated sugar

2 TBP canola oil (or melted unsalted butter)

2 egg whites or 1/3 cup egg substitue

3/4 cup fat-free milk

3 TBP crystallized ginger, chopped (or 1/4 tsp ground ginger)

1 1/4 cups rhubarb, chopped (2.5 stalks)

Directions:

1. Preheat oven to 350 degrees and grease a 9 by 5 inch loaf pan with cooking spray or butter.

2. Mix dry ingredients in a large mixing bowl including flour, baking soda, baking powder, salt, ground ginger (if using), cinnamon and sugar.

3. Lightly beat oil (butter), egg whites, and milk in another bowl.

4. Pour wet mixture into dry mixture and stir until almost combined, a few streaks of flour still remaining. Then stir in ginger and rhubarb until just combined. Be careful not to overmix or mix too rigorously.

5. Pour into prepared pan and bake for 40-50 minutes, rotating half way through baking time, until a tester comes out with few crumbs. (Mine was done in about 42 minutes).

6. Place on rack to cool for 10 minutes and then turn out of pan onto rack and let cool completely.

Adapted from Baking Bites