Peach Blueberry Crisp with Cornmeal Crumble
A sweet and juicy peach blueberry crisp topped with a buttery cornmeal crumble.
Yield: 8 servings
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
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.
Recipe by Joanne Eats Well With Others at