There are only 2 days left in my free trial subscription to New York Times Cooking. My heart sank (dramatic! but true.) when I was browsing the site and I noticed the glaring red bold type in the top right corner signaling that I only had basically hours left of free unlimited access to all of the NYT recipes online. Now, it's not like I'm against paying for a subscription or am against paying for things that are of quality and deserve my hard-earned money (I am a food blogger after all and understand the importance of worth), but at the same time...this is 2017! And I am a millennial who is used to all of the free accessible things on the internet, such as craigslist, facebook, wikipedia, spotify, travel sites, waze...you get the point. When there are so many food sites out there and websites, it's hard for me to justify actually paying for one. Even if it is only $5.00 per month...
But, I've gotten used to Sam Sifton's weekly emails of what to cook, and each time it pops up in my inbox I get super excited because there are so many great and well tested recipes on their site. I've never made a recipe from the NYT that was a total flop. So, what to do? Give them my money or browse the internet elsewhere for inspiration? Hmmm...clearly this is going to bother me the rest of the day.
I did not need inspiration from the New York Times for this blueberry peach rosemary crisp. Fruit crisps are one of my favorite desserts to make in the summertime. Fresh produce is in abundance and there are so many options for this: plums, strawberries, blackberries, apples, pears, etc. When it is 100+ degress outside and hot af the idea of tossing together a few pantry ingredients and throwing it in the oven, and then scooping that delicious mess into a bowl with cold vanilla ice cream on top is HEAVEN.
The addition of rosemary gives it that little something-something extra. At first I was like, this is weird. You can really smell the rosemary! But then, the more I ate it it really grew on me, and everyone else who tried it. You will love the earthy, fresh, and herby flavor the rosemary adds to it. You could also sub it for fresh basil! Or, you could leave it out if you don't have any. My feelings won't be hurt!
Blueberry Peach Rosemary Crisp
Ingredients:
- 4 cups diced peaches (2-3 large peaches)
- 2 cups blueberries
- 1 tbl. finely chopped fresh rosemary
- 1/4 cup brown sugar
- 2 tbl. corn starch
- 1/2 lemon, juiced
for the crisp topping
- 3/4 cup flour
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup brown sugar
- 1 1/2 sticks butter, diced into cubes
- 1 1/4 cups rolled oats
Directions: Preheat the oven to 350°F. In a 9x13 rectangle pan or 9x9 square pan or another pan of similar size (I used an odd shaped 8 x 12 rectangle pan), combine the chopped peaches, blueberries, rosemary, brown sugar, corn starch, and lemon juice. Stir to combine.
In a medium sized bowl, whisk together the flour, cinnamon, salt, and brown sugar until combined. Add in the butter cubes and mix together with hands or a pastry cutter until butter is the size of small peas. Stir in the rolled oats until everything is combined.
Scoop big spoonfuls on top of the fruit mixture and spread evenly. Bake in the preheated oven for 25-30 minutes or until top is golden and fruit is bubbly. Serve warm with cold vanilla ice cream (recommended) or at room temperature/cold!
