Peach Blueberry Crisp

I feel like I’m in a race every time I’m at the grocery store or market. So much produce, so little time! Julian and I hit the Trinity Bellwoods Farmers Market the other day – it runs every Tuesday afternoon until the middle of October – and met up with Heidi and her bouncing boy, Ford. Harvest season hasn’t even really started but the stalls were over flowing with goodness. Heirloom tomatoes, beets, rainbow chard. And the berries. It’s the berries that really kill me. What else can I make with all the wild blueberries I can’t stop buying? The woman from Freskiw Farms says the season is ending and isn’t sure she’ll be there next week. Now I wish I’d bought more to freeze. The regular blueberries you buy all year are a mockery of the taste and nutritional punch of wild blueberries. A mockery I tell you!

I asked Esme to help me make this crisp for dessert and she said she would if she didn’t like what was on tv (she looks forward to her daily allotment like a junkie waits for their next hit). Guess who won? Wonder Pets. Sigh. I like this recipe because it’s lighter than most crumbles or crisps and because it doesn’t make much. Four ramekins was enough for one dinner’s dessert (Julian and I share) and one for Ben and Esme to split the next day. I don’t need dessert hanging around to tempt me.

The prospect of dessert motivated some very fine vegetable consumption at dinner. Which didn’t even feel like a deal with the devil as these weren’t too sweet and were mostly fruit with just a bit of crisp.