You are viewing Allergic Living United States | Switch to Canada
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
Allergy Safe Recipes

Peach and Blackberry Cornmeal Crumble

crumblePhoto: Chris Gonzaga

By Laurie Sadowski

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

Filling

  • 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

Topping

  • 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

Instructions

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. 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.

Using Other 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 Notes:

  • 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.

Laurie Sadowski is author of The Allergy-Free Cook series and specializes in baking recipes development. See her work at Lauriesadowski.com 

More Allergy-Friendly Fruit Desserts
Blueberry Compote
Raspberry Peach Crisp
Spiced Pear Cobbler

more recipes like this
back to previous page
Close Close Free E-Letters From Allergic Living Free E-Letters From Allergic LivingFree E-Letters From Allergic Living