June 28, 2017

Blueberry-Peach Crunch

Blueberry-Peach Crunch

Janine Pineo Photo | Blueberry-Peach Crunch

It was a beautiful weekend on the coast of Maine and Saturday was a perfect day for a wedding.

My friend Michele was a beautiful bride, Mark was a handsome groom and all the friends and family made a jovial party on a beach in Brooklin.

The irrepressible Michele chose orange and blue as the colors for her wedding and came up with some creative ideas to use them to their full advantage. One unique gift to all who attended was fruit: blueberries and peaches. Everyone got a small box of wild Maine blueberries and the peaches were in crates on every table.

While she encouraged me to take two crates home, I piled just one high – it was a big crate – and carried that to the car under the moonlight.

I even knew what I’d make with that excellent combination of fruit. I’d call it M&M Crunch, but that might confuse the chocolate lovers out there.

So Michele, here’s a sweet recipe celebrating your and Mark’s day. Happy life, you two.

Blueberry-Peach Crunch filling

Janine Pineo Photo | Blueberry-Peach Crunch filling

Blueberry-Peach Crunch

About 3 lbs. of peaches, sliced (enough to nearly fill the baking dish)
1 1/2 cups of wild Maine blueberries
1/4 cup brown sugar
1 cup flour
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1/2 cup melted butter

Preheat oven to 375 degrees.

Place sliced peaches in 8×12 baking dish. Sprinkle with the brown sugar.

Sprinkle the blueberries over that.

In a separate bowl, combine the flour, sugar, salt and cinnamon. Add the egg and mix until the mixture is a fine crumb.

Sprinkle the flour topping over the top of the fruit filling. Make sure to spread the topping to the edges of the pan to keep the butter from flowing into the filling.

Slowly drizzle the butter over the top of the flour mixture, covering as much of the top as possible.

Bake for 35-45 minutes or until the top is golden brown and the fruit is bubbling. To know if the crust is done, tap it with a fork or spoon. If it makes a nice tap, it’s crisp!

Serve warm, with ice cream or whipped cream if you like. Serves eight.

Options: The original topping recipe came from my mom’s Better Homes and Gardens cookbook from the 1950s. It was called Wonderful Plum Crunch. If you can find Maine plums, make it! You will not believe the flavor. I’ve also made it with nothing but blueberries. I would imagine whatever fruit combination you can dream up – especially stone fruit or berries – would be delicious.

Note: The only thing about the Crunch is it can lose its crunch with all that moisture if you cover it tightly. It really is best served warm the day you make it. And the recipe could be easily halved if you don’t need to serve eight people. Or four really hungry ones.

– Janine Pineo

Michele and Mark's wedding guests gather on the beach in Brooklin on Saturday, August 4, 2012.

Janine Pineo Photo | Michele and Mark’s wedding guests gather on the beach in Brooklin on Saturday, August 4, 2012.