Jack McDavid's Blueberry Peach Crumb

Glorious Summer Peaches - my favorite fruit of the summer season

Jack McDavid, Chef/Owner of the Down Home Diner in Reading Terminal Market is justifiably famous for his authentic country cooking.   

His recipe for apple cranberry crisp does not disappoint.  But as we're in the midst of National Peach Month and National Blueberry Month has just whizzed past us, we decided to amp up Jack's recipe and pay tribute to these two seasonal Summer fruits instead.

Jack's Summer Fruit Crisp

Filling:
8 fresh peaches, cut into slices
Juice of half a lime or lemon
1/2 tsp cinnamon
1/2 cup brown sugar
1/4 lb fresh blueberries

Crisp Topping:
3/4 cup flour
3/4 cup brown sugar
2 pinches salt
1 stick butter, cut in pieces
1 cup old fashioned rolled oats (NOT instant or quick cooking)
1/4 cup maple syrup
vanilla ice cream, for serving

Instructions:

1. Heat oven to 375.  

2. Mix filling ingredients in large baking dish.  

3. In mixing bowl, blend flour, brown sugar, salt, butter, and oats.  Blend til mixture forms pea-sized clumps.  

4. Crumble over fruit mixture and press gently.  

5. Drizzle maple syrup over crumble topping and bake 45-50 minutes.  When done, the topping is browned and crisp.  

6. Serve warm topped with Bassett's vanilla ice cream sprinkled with cinnamon and allspice.  

NOTE:  You can also use Jack's original recipe which calls for apples and cranberries in place of the peaches and blueberries.

We also added sliced almonds to the crisp topping for extra crunch.  Mmmm.

We're enjoying a fruitful Summer at the shore!  Looking forward to Fall's harvest though.