Peach and Blackberry Cornmeal Crumble
Using lemon-kissed cornmeal atop this summery fruit blend provides a zesty infusion and textural contrast without the need for nuts or oats. To avoid a heavy or dense consistency, we add a little baking powder lift to the mix.
Makes: 6 servings
Free of: gluten and all top allergens
- 1 1/2 lbs (680 g) ripe peaches, pitted and cut into 1-inch chunks
- 1 12 oz pint (500 mL) blackberries
- 1 tbsp lemon juice
- 3 tbsp sugar
- 3 tbsp sorghum flour
- 1/2 cup (120 mL) sorghum flour
- 6 tbsp stone-ground cornmeal
- 1/3 cup (80 mL) sugar
- 1/4 cup (60 mL) tapioca starch
- 1 tsp baking powder
- 1 tbsp lemon zest (about 1 lemon)
- 1/2 cup (120 mL) dairy-free, soy-free butter spread, chilled and cut into chunks
If safe butter spread isn't readily available, you can substitute 6 tablespoons of softened coconut oil in the crumble topping. The texture will be just slightly sandier.
When your fruit isn't quite ripe, increase the sugar in the filling to 5 tablespoons or a scant cup.
- Preheat oven to 350° F.
- To make the filling, add fruit and lemon juice to a medium bowl and stir briefly to combine. Stir in sugar and sorghum flour until fruit is thoroughly coated. Pour into an 8-inch square or 9-inch road baking dish and even out.
- To make the topping, whisk sorghum flour, cornmeal, sugar, tapioca starch and baking powder together in a medium bowl. Add lemon zest and whisk to evenly distribute. Using a pastry cutter or two knives, thoroughly cut into buttery spread until the mixture is in small clumps that stick together. Sprinkle evenly over fruit.
- Bake on a rack in the the bottom third of the oven 45-50 minutes, or until the fruit is bubbling and topping is golden brown. Let cool 15 minutes before serving.
Swapping Fruit: For a flavor mix-up, try raspberries or blueberries in place of the blackberries in the filling. Then substitute apricots, nectarines, plums or cherries for the peaches.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes