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Peach And Raspberry Cornbread Crumble |
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Serves: 8 Print this RecipeRegardless of what you call them--cobblers, crumbles, pandowdies, or brown betties--whenever you bake fruit topped with a crust it is helpful to get the fruit cooked a little before the crust goes on. Otherwise the interior remains wet and the topping gets soggy. 2 tablespoons nut oils or melted unsalted butter 2 pounds frozen sliced peaches, thawed 3/4 cup granulated sugar 1/4 cup cornstarch 2 teaspoons balsamic vinegar 1 1/2 pounds frozen raspberries 8 ounces prepared corn bread, crumbled (2 cups crumbs) 1 1/4 cups candied or glazed nuts, pecans or walnuts, broken 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon Heat the oven to 400°F. Grease a 9- by 13-inch baking dish with 1 teaspoon of the oil or butter. Combine the peaches, granulated sugar, cornstarch, and vinegar in a bowl until the dry ingredients are dissolved and the peaches are evenly coated. Add the raspberries and toss gently to combine. Pack the fruit into the baking dish, and bake until the edges are bubbling and the top looks dry, about 40 minutes. Meanwhile, spread the cornbread crumbs on a sheet pan and bake in the oven until slightly toasted, about 5 minutes. Mix the toasted crumbs with the nuts, brown sugar, cinnamon, and remaining oil or butter. Top the baked fruit with the crumb mixture in an even layer that covers the entire surface. Bake until the top is browned and the juices are bubbling vigorously, 10 to 15 minutes more. Let cool for at least 15 minutes before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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