By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Some Kinda Good with Rebekah Faulk Lingenfelser: Laborless fruit-filled desserts for Labor Day
Rebekah Faulk 3rd one WEB
Rebekah Faulk Lingenfelser

Labor Day is upon us, and if you’re like me, you’re already considering a work-free way to celebrate.  On a holiday that honors the American labor movement and the contributions workers have made to the strength, prosperity and well-being of our great nation, it sure is nice to take comfort in a little rest and relaxation.

    Today, I’m sending summer off in style with three easy fruit desserts to complement any cookout. These sweet treats sing the praises of the season’s finest fresh peaches and plump, juicy berries.                                                  Requiring little effort in the kitchen, you can use any combination of fruit you like. I find that peaches paired with blackberries or blueberries produce a mouthwatering combination.  When you cook with locally-sourced, seasonal ingredients, they are hard to mess up. Visit your local farmers’ market to shop for the fruit in these recipes, and your taste buds will thank you.

    In this column, I’ll share the recipe for my Streusel-Topped Blueberry Peach Pie, and for the others, be sure to visit and follow SomeKindaGood.com. Signing up to follow my blog is free, and you’ll get an e-mail notification each time a new post is published.

    Wishing you and yours a lazy and happy Labor Day Weekend…make it Some Kinda Good!

 

Streusel-Topped Blueberry Peach Pie

Ingredients

1refrigerated pie crust, softened as directed on box

 

Filling

3 cups sliced peeled peaches or 1 can (29 oz.) peach slices, well drained

1 cup blueberries

1/2 cup powdered sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of salt

 

Topping

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/3 cup butter or margarine

1/2 cup of pecans, chopped

 

     Place pie crust in a 9-inch glass pie pan as directed on box for one-crust filled pie. Heat oven to 375 degrees. In large bowl, mix filling ingredients, spoon into crust-lined pan. In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling. Bake 40-45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

 

 

                Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. The personality behind the blog, SomeKindaGood.com, she is a public relations graduate of Georgia Southern University and attended Savannah Technical College’s Culinary Institute of Savannah.  Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.

Sign up for the Herald's free e-newsletter