There are so many reasons to celebrate summer in the South! Among my top contenders would have to be the first truly vine-ripened tomato from my own garden or a tender ear of silver queen corn.

But in my heart of hearts, I have to admit — for me, it is hard to beat a perfect summer peach. And we in Baldwin County are the privileged recipients of some of the first fruits to arrive in our local markets.

As a member of the Produce Club at Windmill Market, every Monday afternoon is a little bit like Christmas when I go to pick up the local fare that awaits me. This week gave me two reasons to cheer summer’s arrival: the cutest little golf-ball sized peaches you have ever seen and a pint of plump, sweet-tart blackberries. The peaches arrived in Fairhope after a short ride from Loxley, and the blackberries came from just over the way in Foley. So fresh from the tree and the vine, summer delicacies such as these need little enhancement from the home cook.

In general, a good rule to keep in mind as you endeavor to cook locally and seasonally grown produce is the better quality of the fruits and vegetables, the less one should tamper with what nature has already done pretty darn well.

In fact, you can enhance the experience of those you plan to serve by using words like “rustic” and “peasant.” One might think this descriptive language would lower expectations—quite the contrary! If you tell your guests they are having a “rustic” summer crostada for dessert, you may conjure for them visions of dining alfresco against the backdrop of a singular Tuscan sunset. Some say you eat with your eyes first, but don’t underestimate the possibility that you eat with your ears as well.

Keep this “Rustic Summer Crostada” in mind for warm summer suppers for just you and your family or as a special ending for an evening entertaining friends.

A homemade crust is always special, and my favorite recipe is included here, but one of those store-bought crusts will not disappoint. If I use the store brand, I stretch it out a bit so it doesn’t look so pretty—more irregular like my homemade crust.

Peaches are special in this recipe, but toss in some tart blackberries or blueberries to up the ante. Any sweetener will work, even honey, but I like the slightly caramel taste you get from brown sugar. And just to seal the deal, a little whipped cream or a scoop of vanilla ice cream on the side makes everyone happy. 

Rustic Summer Crostada

Servings: 6

Time: 45 minutes (if making pie crust from scratch, 1 hour and 20 minutes)

Ingredients

• 1 prepared pie crust (recipe follows)
• 3 cups fruit, sliced if necessary into bite-size pieces (a combination of peaches and berries works well)
• 2 tablespoons brown sugar
• 1 tablespoon butter

Preparation

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Roll out the pie crust to about 12 inches in diameter and place on the parchment.

Toss fruit with brown sugar. Do not do this step very far ahead of time or the fruit will macerate and have too much liquid. Heap the fruit into the middle of the pie crust.

Roll the edges of the pie crust up over the fruit about 2 inches all the way around, leaving the middle of the fruit exposed. Dot the fruit with butter.

Bake for 20 minutes or until the crust is golden brown and the fruit is bubbly.

Let cool slightly before serving with whipped cream or vanilla ice cream.

Pie Crust

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon white sugar or 2 tablespoons powdered sugar
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter (frozen)
• 3 ounces cream cheese (cold)
• 2-3 tablespoons cold heavy cream or half and half

Preparation

Pulse dry ingredients in a food processor.

Cut butter and cream cheese into ½ inch chunks. Sprinkle butter and cream cheese over top of dry ingredients. Pulse in short bursts until the pieces of butter and cream cheese are the size of small peas.

With the machine off, drizzle 2 tablespoons of the cold cream over the mixture. Pulse until the mixture starts to hold together in clumps. Add more cream if necessary.

Empty the clumps and combine into a single ball with your hands.

Refrigerate until ready to use. Let sit out about 15 minutes before rolling dough to desired size.

Makes 1 crust.