Berry Peach Cornmeal Crisp
The "Berry Peach Cornmeal Crisp" is a dessert that has sweetness of peaches with blackberries with topping. This dish lures its lineage from the classic fruit crisp, a beloved main in American dessert cuisine. Typically served as a dessert, it fits into the repertoire of both casual family dinners and more formal meal settings. The recipe calls for a blend of sorghum flour, gluten-free cornmeal, toasted pecans, spices, and butter for the topping, alongside a fruity filling made from fresh peaches, blackberries, and a hint of lemon juice, thickened slightly with cornstarch and enriched with vanilla. The preparation process is straightforward: mix the topping, toss the fruit for the filling, layer in a baking dish, and bake. A delightful flavor where the sweetness of the fruit perfectly complements the spiced, buttery, and crunchy topping.
- ¾ cup Sorghum Flour
- ⅔ cup Gluten-Free Whole-Grain Cornmeal such as Bob’s Red Mill
- ¾ cup Pecan pieces, toasted
- ¼ cup Firmly packed Brown Sugar
- ¾ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ½ cup Cold Unsalted Butter, cut into ½-inch (12-mm) pieces
- 4 cup Sliced Peeled Peaches (from about 3 peaches)
- 3 cup Fresh Blackberries
- ⅓ cup Firmly packed Brown Sugar
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Cornstarch
- 1 tsp Pure Vanilla Extract
- Vanilla ice cream for serving
- Preparation of Oven:
Adjust the oven racks to the center and lower third positions and preheat the oven to 375°F (190°C).
- Making the Topping:
In a food processor, combine sorghum flour, cornmeal, pecans, brown sugar, cinnamon, and ginger by pulsing until the ingredients are mixed. Incorporate the butter by pulsing again until the mixture forms clumps.
- Preparing the Filling:
In a large mixing bowl, mix peaches, blackberries, brown sugar, lemon juice, cornstarch, and vanilla together. Stir well to combine.
- Assembling the Crisp:
Transfer the fruit filling into an 11-by-7-inch (28-by-18-cm) baking dish or a shallow 2-quart (about 2 liters) baking dish. Distribute the topping mixture evenly over the fruit filling.
- Baking:
Place the fruit crisp on the center oven rack and position a large baking sheet on the lower rack to catch any spills. Bake for 35-40 minutes, or until the topping turns golden brown and the peaches are tender when tested with a knife. Allow to cool for at least 20 minutes before serving. Enjoy warm or at room temperature, accompanied by ice cream if desired.
