Red Haven peach blueberry crisp with cornmeal crumble from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

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Notes about this recipe

  • Rutabaga on August 13, 2015

    This crumble was a nice idea, but somehow didn't come together quite as a hoped. The flavor of the peaches (and I did use fresh Red Havens) and blueberries was good, but the filling was incredibly soupy. Maybe more corn starch is necessary? I also left out the butter in the filling since I had run out. And while I like the concept of the cornmeal crumble, I think it should be made with a finely ground cornmeal. The recipe didn't specify, and I used stone ground Bob's Red Mill flour in a medium-to-course grind, and it made the topping rather gritty and didn't taste thoroughly cooked. If these two issues were corrected, I think this would be a very good summer crumble.

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