This recipe and blog post was made possible thanks to Bob’s Red Mill.
Berry crumble is among my most beloved back-pocket recipes, and one that I recommend everyone learn how to make for themselves. Once you learn the simple crumble formula, you’re just a few steps away from a delightful dessert at any given time. In the summer, I don’t want to spend hours hopping grocery stores to find obscure ingredients and baking in an overheated kitchen, but that doesn’t mean I don’t want something sweet and delicious to eat after dinner.
My solution? Berry crumble! My recipe for Cornmeal Berry Crumble calls for 6 cups of berries (fresh or thawed from frozen!) and a handful of pantry essentials—that’s it! You might not even need to go to the store. I’m all about prioritizing my time with loved ones without sacrificing satisfying, homemade food, and my Cornmeal Berry Crumble epitomizes that principle! It only takes about 15 minutes to prepare the crumble before it goes in the oven, and then you can attend to something else while the scent of berries and brown sugar fills the house.
This recipe is my twist on a more traditional cobbler. I use Bob’s Red Mill Superfine Almond Flour and Bob’s Red Mill Medium Grind Cornmeal for the crumble topping. These swaps not only make the crumble naturally gluten-free but also give it a nice texture and nutty flavor. The blend of superfine and medium grind grains yields a crumble topping with just the right amount of crunch. I can always count on Bob’s Red Mill products when I’m looking to update my favorite baked goods with more wholesome ingredients. Another one of my unconventional additions is fresh thyme, which balances the dessert’s sweetness with unexpected earthiness. If you think thyme should only be used for savory dishes, I urge you to reconsider! However, you should know that crumbles are endlessly adaptable, so feel free to adjust the recipe to your liking. The most important part is highlighting the heroes of summer fruit: berries!
Things are opening up here in New York City, and more social gatherings are taking place. I can’t wait to bring this crumble to an evening with friends along with some whipped cream or a pint of vanilla ice cream! Perfection.
Cornmeal Berry Crumble Recipe
Prep time: 15 minutes
Cook time: 55 minutes
2 tablespoons unsalted butter, divided
6 cups fresh or frozen* and thawed mixed berries (blueberries, blackberries, raspberries)
⅓ cup light brown sugar
1 lemon, zested and juiced
2 tablespoons all-purpose flour
½ teaspoon kosher salt
Cornmeal Crumble Topping:
2/3 cup Bob’s Red Mill Superfine Almond Flour
2/3 cup Bob’s Red Mill Medium Grind Cornmeal
½ cup pecans, roughly chopped
1/3 cup light brown sugar, packed
2 teaspoons fresh thyme leaves
Pinch kosher salt
1 stick unsalted butter, cold, cut into cubes
Preheat the oven to 375ºF. Grease an 8×8-inch baking dish with 1 tablespoon butter. In a large bowl add the berries, brown sugar, lemon zest and juice, flour, remaining tablespoon of butter, and salt. Pour into the baking dish and set aside.
In a large bowl, add the almond flour, cornmeal, pecans, brown sugar, thyme and salt and mix to combine. Add the chilled butter and pinch using your fingers into small pea-sized pieces (the crumble topping will begin to clump).
Sprinkle the cornmeal crumble over the berry topping. Bake for 50 to 55 minutes or until lightly golden on top and the berry filling is bubbling. Allow to cool for 10 minutes before serving.
*If the berries are frozen and thawed, strain of excess liquid.
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