Peach Blueberry Crisp with Cornmeal Crumble
 
 
A sweet and juicy peach blueberry crisp topped with a buttery cornmeal crumble.
Yield: 8 servings
Ingredients
For the cornmeal crumble
  • ⅔ cup flour
  • 5 tbsp + 1 tsp cornmeal
  • ⅓ cup sugar
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 5 tbsp + 1 tsp unsalted butter, softened
For the crisp
  • 5 medium peaches
  • 2 cups blueberries
  • ½ cup sugar
  • 3 tbsp cold unsalted butter, cut into ⅛-inch dice
  • 1 tsp lemon juice
  • 1 tbsp vanilla bean paste
  • 1 tbsp all purpose flour
  • 1 tbsp cornstarch
Instructions
For the cornmeal crumble
  1. First, make the crumble. In the bowl of a food processor, combine the flour, cornmeal, sugar, lemon zest, vanilla, and salt. Add the butter, breaking it into small clumps as you do. Pulse 5 times. Scrape down the sides of the bowl. Repeat two more times. Transfer to a bowl, cover, and refrigerate until ready to use.
For the crisp
  1. Heat oven to 350F.
  2. Half the peaches, remove the pits, and then cut into ¼-inch thick slices.
  3. Combine the peach slices, blueberries, sugar, butter, lemon juice, and vanilla bean paste in a large bowl. Sift in the flour and the cornstarch. Gently stir until well combined.
  4. Pour the peach-blueberry mixture into a 9-inch pie plate. Sprinkle the crumble evenly over the top. Place on a foil-lined baking sheet and bake until the fruit is bubbling and the cornmeal crumble is golden, about 50-55 minutes, rotating the pan halfway through.
  5. Remove from the oven and allow to cool briefly before serving. Serve warm with vanilla ice cream.
Notes
Recipe from The Dahlia Bakery Cookbook: Sweetness in Seattle
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/07/peach-blueberry-crisp-with-cornmeal-crumble.html