I’ve been eating a ton of fresh blueberries and other fruits of the season. One thing that keeps on leaping out with each juicy mouthful is how nice a hint of cinnamon would be with the berries. I got some excellent peaches at a farmstand this last weekend too. A little inspiration and here is my gift to the world using summer ingredients.
- about four or five medium ripe peaches
- about two large handfuls of blueberries, rinsed.
- a bit of lemon juice if you have it, not neccesary
- six or seven frozen snickerdoodle cookie dough balls (hurray Trader Joe’s!)
- ground cinnamon and any other spices you like
- a little granulated sugar (optional only if you have sour fruit)
- about a tablespoon melted butter
Method:
Melt the butter to coat the bottom and some of the sides of a baking dish. (I used a round pyrex with handles) Peel and quarter the peaches. The easiest way to do this is to plunge the peaches in boiling water for about 5-10 seconds and then immediately in a bowl of cold water. The skins should slip right off. Quarter the peaches and place them in the baking dish. Sprinkle the blueberries over the top. Add a little dab of lemon juice, a couple shakes of cinnamon and sugar if you want. Stick the cookie dough balls and press into the fruit. Bake at 350 degrees for about 20-25 minutes. The juices should bubble up around the crust and the house should smell fantastic. Serve warm or cold with whipped cream or ice cream.
