Donut peaches worthy of higher profile

Although they’ve been around since the late 19th century, for many people, Donut peaches (also known as Saturn peaches) remain the new kids on the summer stone fruit block. Originally produced in China, the Donut peach is instantly recognizable for its squat, flat-topped, or should I just say, doughnut shape. They peak in July and August and can be found at both local farmers markets and supermarkets.

When selecting, look for unblemished, fragrant fruit that gives slightly when gently squeezed. Refrigerate for 3 to 5 days, but bring to room temperature before eating for the fullest flavor. Use Donut peaches as you would traditional peaches, in salads, salsas, chutneys and baked goods. Given their intense sweetness, they pair especially well with acidic foods like balsamic vinegar and pickled vegetables, salty foods like blue cheese and prosciutto, and bitter foods like arugula and kale.

Here are three ways to sweeten your summertime meals with Donut peaches:

1. Salad: Combine spicy salad greens with peach slices, fresh blackberries, fresh parsley and crumbled feta cheese; dress with extra virgin olive oil, fresh lemon juice, salt, and black pepper.

2. Pizza: Make a white pizza (no tomato sauce!), and top it with shredded mozzarella, peach slices and prosciutto. Just before it’s finished, add a burrata cheese ball, and garnish with fresh torn basil and a drizzle of balsamic vinegar.

3. Savory dessert: Sauté peach halves in a little butter on the stovetop. Sprinkle with cardamom, black pepper, honey and a few pistachios. Eat alone or with a dollop of crème fraîche or Greek yogurt.

Russo is a San Diego freelance food writer and cookbook author.

Peach and Blueberry Crumble

A summertime crumble is an easy, make-ahead, crowd-pleasing dessert. If making ahead and refrigerating, then be sure to bring it to room temperature before serving, or heat it up and top each serving with a dollop of premium vanilla ice cream or silky crème fraîche.

Serves 6

FOR THE CRUMBLE:

4 tablespoons unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup all-purpose flour

1/2 cup chopped pecans

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

FOR THE FILLING:

3 tablespoons butter

4 cups sliced fresh peaches, about 8 to 10

1/2 cup light brown sugar

1/2 cup granulated sugar

1 1/2 cups fresh (or unthawed frozen) blueberries

2 teaspoons minced fresh ginger

2 tablespoons cornstarch dissolved in 3 tablespoons water

2 teaspoons pure vanilla extract

Center a rack in the oven and preheat to 350 degrees. Coat a 9-inch round pie dish with cooking spray.

To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula, stir in the cinnamon, ginger and nutmeg. Set aside.

To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the peaches and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the blueberries, ginger and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.

Pour the fruit filling into the prepared pie dish, and sprinkle the crumb topping evenly over the top. Bake for 30 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It’s best served at room temperature or just slightly warm.