There’s no better time than summer to find “colorful” foods. Think about all that beautiful produce at our farmers markets around the county. Green zucchini, yellow squash, red tomatoes and strawberries, red, green, yellow, and orange bell peppers, and purple cauliflower and eggplant — just some of the endless colorful vegetables available. And except for strawberries, I haven’t even started on the fruits for color.

Right now I’ve been keeping my eyes open for recipes calling for peaches and blueberries, two of my favorites, and I uncovered the following in my cookbook collection. 

Fresh Blueberry Pie

Ingredients:

Pastry for 1-crust, 9-inch pie

4 cups fresh blueberries, washed and well drained

1/3 cup sugar

7 tablespoons cornstarch

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

3 tablespoons water

Topping

1/4 cup sugar

1/2 cup flour

1/4 cup butter

Directions:

Line a 9-inch pie pan with pastry dough and pour berries into the crust. In a bowl, combine sugar, 7 tablespoons cornstarch, and cinnamon; mix well. Stir in lemon juice and water; pour over blueberries. To prepare topping, mix together sugar and flour in a bowl. Cut in butter until mixture is crumbly. Sprinkle over the pie. Bake for 1 hour, or until the top is golden brown and the filling is bubbly. Let cool on a rack. Refrigerate when cool. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Serves 8 

Fresh Peach Crisp

Ingredients:

8 cups peeled, sliced fresh peaches

2 tablespoons lemon juice

1/2 cup granulated sugar, plus more for coating peaches

2 teaspoons ground cinnamon, plus more for coating peaches

1/2 teaspoon ground nutmeg, plus more for coating peaches

1 1/2 cups rolled oats

1 1/2 cups finely chopped pecans

1 cup packed light brown sugar

1 cup flour

2 sticks (1/2 pound butter or margarine), softened

Vanilla ice cream or whipped topping, for serving

Directions:

Preheat oven to 350 degrees. Place sliced peaches in a bowl and add lemon juice. Sprinkle lightly with granulated sugar, cinnamon and nutmeg to taste and toss to coat. Arrange half of the peaches in a greased 13×9-inch deep baking dish. In a separate bowl mix rolled oats and pecans, 1/2 cup granulated sugar, brown sugar, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg. Cut in butter with a fork until crumbly and thoroughly blended. Spread 1/3 of this mixture over the peaches in the baking dish. Top with the remaining peaches and spread evenly. Spread the remaining topping mixture evenly over the peaches. Bake for 50-60 minutes, or until the peaches are tender and the topping is deep golden brown. Serve warm with ice cream or whipped topping.

Amaretto Peach Tart

Ingredients:

1 refrigerated (10-inch) piecrust

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

3 tablespoons amaretto liqueur, divided

2 large eggs

2 tablespoons peach preserves

2 cups fresh freestone peaches, sliced

Whipped cream for garnish

Directions:

Preheat the oven to 450 degrees. Press the piecrust into a 10-inch tart pan with removable bottom. Generously prick the crust with a fork. Bake 7 to 9 minutes, or until light golden brown. Cool 30 minutes. In a medium bowl combine the cream cheese, sugar, 2 tablespoons of the amaretto, and the eggs, blending well. Reduce the oven temperature to 375 degrees. Pour the cream cheese mixture into the cooled crust. Bake for 15 to 18 minutes or until set. Cool 10 minutes. Refrigerate at least 1 hour. Before serving combine the preserves and the remaining amaretto in a medium bowl. Arrange the sliced peaches on the filling. Pour the preserves topping over the peaches to coat. Garnish with whipped cream. Store any leftover tart in the refrigerator.

Note: To cover any cracks in the filling, dice additional peaches and cover the filling before adding the amaretto-coated peaches. Makes 8 servings

Peach Topping for Ice Cream 

Ingredients:

4 cups peeled, sliced peaches

1 cup sugar

2 tablespoons peach schnapps

Directions:

Combine all ingredients in a saucepan. Cook over medium heat until the peaches are soft. Serve over vanilla ice cream.

Note: Serve over waffles at a breakfast brunch.

Cheers! 

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