3 Easy Recipes Featuring Summer Fruits

If you are looking for me, you will probably find me over at a field made of fake grass with painted lines all sorts of rah-rah- and cartwheel-y as I am once again volunteering my time using up what little minutes I had reserved for things like eating and writing or sleeping to coach cheerleading. Practice started August 1st, and is four nights a week.My oldest son plays football, my daughter cheers, and yes, for the second year in a row I must have arrived at the field complex with Sucker etched into my forehead with blinking neon lights.  Kidding. About the neon thing.
I do love it.
Until I get home, my fingers aching to write, my mind swirling with so many thoughts moving so fast that catching them is sometimes impossible. 
BUT! I have managed to not only take my kids to the farm to pick blueberries, peaches, and corn, but also make not one, not two, but three,absolutely delicious recipes featuring our fresh picked peaches and blueberries. 
The corn? 
That's a story for another day. Perhaps. 

If you've been around here a while, then you already know that my requirements for well, pretty much anything, are Simplicity and Awesomeness, and all three of these recipes are both Simple and Awesome, which add up to this: You will Rock. 
One of my favorite things about living where I live is the location of my town to everything else. In about twenty minutes you can get to Philly, about an hour to the beach, about two and a half hours to NYC...AND, there are still pockets of open space, fabulous shopping, excellent schools, great parks, and-the point of this rant-a few farms within a half hour from my house. 

Of course, you don't need to live near a farm or drive to a farm or  even head to your nearest farmer's market ( although these things are good ) because store bought fruits were once fresh picked as well, and these fruits are still in season and I would bet money on it that they are pretty close to just picked at your local food store. If you have farms within an hour or so from where you live, your local big name food store may even have a section in Produce for Locally Grown. Point is, you can skip the tractor and the hayride and the sweltering hot sun beating down on your back as well as those thin streams of sweat dripping in places you didn't know existed, and still make these. 

Disclaimer: My kids were heavily involved in making these with me. In fact, my four year old actually took over my mini-peach pies and turned them into "peach pots". So, I went with it. I mean, who doesn't love to say "Peach Pot" ? My point? You probably can't tell by looking at these pics, but these are all delish on every level. I am not a Chef, and am a very novice baker. I am not an exact measuring kind of person, these are the amounts that worked for me. Adjust to your own tastes! 

{Peach 'Pots' and Peach Crisp} 

Filling:
Slice 6-8 medium to large peaches
*an easy way to peel peaches is to slice a shallow X on the bottom, and drop in barely boiling water for 20-30 seconds! Guess what? The skin just peels right off!  
Toss gently with about two tablespoons of a cinnamon sugar mix; adjust to the sweetness of the peaches. 
For Peach Pots:

I used a pint glass to cut out circles in refrigerated pie crust. Lightly spray a muffin tin with non-stick spray, then carefully press one circle of dough into the tin.

Fill with peach filling. Slightly trim excess dough, leaving just enough to fold over and "crimp", leaving the center open. 
Brush dough with milk, dust with cinnamon sugar. 
Bake in a 375 degree oven for approx. 25-35 minutes. 

Variation: Generously trim excess dough, roll out flat with a rolling pin, then slice into strips to make a lattice-top mini Peach Pie. 

For Peach Crisp:
Spoon the Peach Filling into a shallow glass baking dish. ( I used an 11x8) 
and top with:

Peach Crisp Topping

1/2 stick of cold butter, sliced into small cubes

2 cups Granola/Granola Cereal
1 cup packed brown sugar
2 Tablespoons Flour
Dash Cinnamon
Combine above ingredients, mixing together until a "crumble" forms. This is easier to do with your bare hands, and works best when the butter is cold. 

If your filling is very sweet, or the Granola you are using has a lot of sweeteners already added, you may want to reduce the amount of brown sugar to taste. 

Cover the Filling with Crisp Topping, bake in 350 degree oven for about 30 minutes, or until filling is bubbly and topping begins to brown. 

{Blueberry Jam}

 2 Cups Blueberries
1/3 Cup Sugar
1 Tablespoon Lemon Juice

*makes one 6-8 ounce jar, double or triple to make more jars

Wash blueberries, remove stems.

In a stainless steel pot ( or any nonreactive pot ) combine ingredients, stir together over low heat, mashing as you stir. 

Once mashed to desired consistency ( jam will thicken while cooking/cooling), bring to a boil, reduce heat, simmer  for about 20 minutes, stirring constantly.

Remove from heat, cool, spoon to a glass jar. Refrigerate up to two weeks. 

 Blueberry Jam recipe inspired and adapted from Sandra's recipe over at Letters Of Muse and the Ever-Famous Martha Stewart's Easy Blueberry Jam.  

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