You know that many members of Team Hammock are becoming locavores this season. We’re shopping local farmers’ markets, enjoying a bounty of produce delivered right to our front doors through CSAs, and growing a plethora of veggies and herbs in our own backyards.

During a recent visit to the Sunset Valley Farmer’s Market in Austin, Texas, I picked up some of the first summertime Texas peaches of the season. Juicy and sweet, they were just begging to be eaten in any form or fashion. I grilled a few, ate a few straight out of my hand, and turned a few into a yummy peach and blueberry crisp.

Fresh Peach and Blueberry Crisp
3 cups fresh peaches
1 cup fresh blueberries
1/2 tsp. almond extract*
juice of 1 lemon
1/2 cup sugar
2 Tbsp. flour
1 cup flour
1/2 cup brown sugar
3/4 cup sliced almonds
1 stick butter

*I didn’t haven’t almond extract on-hand, so I just used vanilla extract instead.

Preheat oven to 375 degrees.

Peel and cube peaches.

In a large bowl, combine peaches, blueberries, extract, lemon juice, sugar and 2 Tbsp. flour. Pour into a deep-dish pie plate or 8×8″ baking dish.

In a separate bowl, blend 1 cup flour, brown sugar, almonds and butter; mix until crumbly. Sprinkle over berry mixture and bake for 30 minutes.

I’d suggest letting it cool about 10 minutes before enjoying.

And if you happen to have some fresh radishes on hand, be sure to try this sweet radish recipe.