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.
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