Cornmeal crumble with lemon thyme from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 13, 2015

    I made this for the Red Haven peach & blueberry crumble recipe. Unfortunately, I discovered the hard way that fine ground cornmeal would probably be the best choice here. The recipe didn't specify, and my cornmeal was a fairly coarse grind, which made the crumble a little too gritty and didn't bake thoroughly.

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