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.
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
- Cut peaches into 3/4-in. chunks. Melt 1 oz. butter in large saucepan over med. heat. Add peaches; cook 5 min., stirring occasionally.
- 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.
- 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.
- 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.
- Preheat oven to 375°F. Divide peach filling evenly among 12 single-serving gratin dishes. Cover each dish evenly with crumble topping.
- Bake 35 to 45 min., or until topping is golden brown. Serve warm.