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Peach-Blueberry Crumble with Alfalfa Honey

Serves10
IngredientsBerries, Fruits
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican
Peach-Blueberry Crumble with Alfalfa Honey

Source: National Honey Board

Chef Woodsby 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.

Ingredients

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

Steps

  1. Cut peaches into 3/4-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 1/2 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.

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