Comfort Foods: Farmer's Market Finds

While shopping at the local farmer’s market this weekend, I was able to sample some fresh white peaches and blueberries. It was a Proustian moment that brought to mind my mother’s delicious fruit crumbles and blueberry dumplings. I thought that something sweet, satisfying and so very fresh would be great for my friend Gabrielle—good comfort food as she starts chemo this week. Gabs is lactose intolerant, so I needed to rethink my recipes. After some quick food research, I adapted Mrs. Mountain’s crumble recipe using vegan buttery sticks instead of butter. While I didn’t set out to make a vegan dessert—it was so yummy that I asked a few friends (vegan and non) to give me their thoughts. It was a big thumbs UP from all!

So, while this is one of my go-to comfort foods—you can’t go wrong with super healthy blueberries. They are packed with antioxidant phytonutrients called anthocyanidins, and blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. Anthocyanins have been shown to enhance the effects of vitamin C, improve capillary integrity, and stabilize the collagen matrix (the ground substance of all body tissues). They work their protective magic by preventing free-radical damage--staving off disease and helping to prevent cancer (please see more about the health benefits of blueberries at www.whfoods.org).

If you are not lactose intolerant or vegan, you can use butter in place of the vegan buttery sticks. Get to your local farmer’s market or fruit stand while you can and get your fresh blueberries and peaches to whip us this healthy, comforting dessert.

Blueberry and White Peach Crumble (Vegan or Not)

1-4 oz vegan buttery stick (I use Earth Balance, available at Whole Foods) or 1 stick unsalted butter – chilled and cut into bits.

1 cup rolled oats

1 cup organic brown sugar

½ cup flour

½ cup chopped pecans

2 cups fresh blueberries

2-3 fresh white peaches, washed, cored and sliced (I leave the skin on)

1//2 cup apple juice

In a bowl, mix together butter, oats, sugar, flour and pecans. Blend well until a good, crumbly mixture is formed (don’t be afraid of chunks, they are delicious when baked and crispy!) Set aside.

In a buttered 9x12 inch bake pan, mix blueberries and peaches together and spread evenly. Pour ½ cup apple juice over fruit. Top with crumble mixture, covering fruit. Bake at 350 F for 20-25 minutes.