Carpe diem! This is the day to seize and enjoy all of that wonderful sun-ripened, flavor-bursting, gorgeous North Carolina produce. Juicy peaches, taut-skinned tomatoes (the ones that are so fragrant you could find them while blindfolded), bushels of corn and big purple aubergines (also known as eggplants) are all rolling in.
These seasonal offerings are sublime just as they are. Still, it is fun to mix things up a bit and use fresh produce in new ways. Seize the day while the seizing is good!
I have been tutored on the nuances of cobblers, crumbles, crisps, buckles and pandowdy. The differences and similarities make my head spin. I decided to make a mash-up called crumbler, and this version is the Peachy Keen Crumbler. The natural peach flavor is the star. About 90 percent of the peaches eaten in North Carolina are grown in North Carolina. That means that this summer crop is not shipped in. And North Carolinians like them too much to ship many of them out. Slow-burning grains including oats and wheat germ take the fiber up a notch in this dessert. Walnuts are a tasty way to add omega-3s to our diets. If you want the world’s best frozen yogurt, put some vanilla Greek yogurt in your ice cream freezer and add an extra dash of vanilla. Put a scoop of that on this warm crumbler, and you’re in business.
SEE ALSO: 4 Summer Melon Recipes
