[sidebar] 3 FAST FIXES Fruit-Granola Crumble 3 c fresh blueberries 4 thinly sliced fresh peaches (about 1 1/4 lb or 4 c) or 1 lb frozen sliced peaches, thawed 1/3 c sugar 2 Tbsp all-purpose flour 1 tsp ground ginger 1/2 tsp salt 1 1/2 c granola (without dried fruit), large pieces broken apart 1/2 c walnut halves, chopped 1 1/2 Tbsp butter HEAT oven to 375°F. Mix blueberries and peaches in 8" x 8" pan. Combine sugar, flour, ginger, and salt and then stir into fruit. Top with granola and walnuts and dot with butter. Bake until fruit is bubbly, about 45 minutes. Cool at least 5 minutes. Serve warm, at room temperature, or cold. 6 servings [header=Minted Yogurt Parfait] Minted Yogurt Parfait 2 1/2 c fresh blueberries 2 Tbsp chopped fresh mint 2 Tbsp honey 1 tsp freshly grated orange zest (from 1 orange), optional 1/4 c pecans, toasted and coarsely chopped 1 c vanilla frozen yogurt TOSS together blueberries, mint, honey, orange zest (if using), and 3 tablespoons of the pecans in bowl. Spoon about half of the berry mixture into 4 glasses. Top each with 2 tablespoons of the frozen yogurt. Divide remaining berries among the glasses and top each with 2 more tablespoons yogurt. Sprinkle with remaining pecans. 4 servings Summery Sauce 1 pt fresh blueberries (2 c) 1/4 c + 1 Tbsp confectioners’ sugar 1/4 c water 1/4 tsp ground cinnamon 2 Tbsp butter PUT blueberries, sugar, water, and cinnamon in medium saucepan. Cover and cook over medium heat until blueberries have broken down a bit and mixture becomes soupy, about 5 minutes. Remove from heat and swirl in butter. Serve warm or at room temperature over waffles, pancakes, ice cream, or pound cake. Makes 1 1/2 c
