Peach Cornmeal Crisp

For the past few weeks, I have searched fruitlessly (sorry!) for Georgia peaches in my local supermarket. Harbingers of summer, these nectar-filled blushing beauties were certainly taking their sweet time making their annual debut. Long known as the Peach State, Georgia produces, arguably, the tastiest peaches grown anywhere. Usually available for sixteen juicy weeks each year, from mid-May until August, this year they were no-shows. A little digging uncovered the reason for the mysterious absence of these fuzzy gems in my neighborhood grocery store.

Peach Cornmeal Crisp

According to the Economist, “this year 90% of Georgia’s peach crop was destroyed by a freeze that occurred in March. The trio of orchards in middle Georgia, that grow 95% of the state’s peaches, typically ship more than 150m peaches to grocery stores. This summer, the trees are bare and no commercial trucks are being packed.” California peaches are beginning to trickle into stores in my neighborhood but this peach cornmeal crumble featured in uber-talented food blogger and cookbook author Chanie Apfelbaum’s rocking new cookbook, Totally Kosher: Tradition with a Twist!, can also be made with frozen sliced peaches. Frozen fruit, picked and frozen at peak ripeness, already washed, peeled, pitted, and chopped makes quick work of this simple recipe. The crunchy cornmeal topping on the crumble caramelizes as it bakes and is the perfect foil for the sweet, syrupy peaches bubbling just below. Topped with a scoop of vanilla ice cream it’s the quintessential summer dessert.

Assemble your ingredients. You can use 5-6 fresh peaches (pitted, and sliced but leave the peel on) or a 600 g bag (about 20 ounces, or just under 4 cups) of frozen sliced peaches.

Spray an 11X7-inch baking dish with non-stick cooking spray. Preheat the oven to 375 F. Combine 1/3 cup of brown sugar, cornstarch, lemon juice, and 1/4 teaspoon salt in a large bowl. Add the peaches and mix well. Place the peach mixture into the prepared baking dish. 

In a medium bowl, combine the flour, cornmeal, granulated sugar, remaining tablespoon of brown sugar, and remaining 1/2 teaspoon of salt. Slowly add the oil and mix lightly with a fork. Squeeze the crumb mixture between your fingers, forming pea-sized crumbs. Sprinkle the crumbs over the peaches. Bake on the middle rack of the oven for 45 minutes until the peaches are bubbling and the topping is light golden brown in places. Allow the crumble to cool for 10 minutes and serve warm with ice cream, if desired.

Print Recipe

Peach Cornmeal Crisp

Cookies, Cakes, Pies and Desserts

By Chanie Apfelbaum, Totally Kosher: Tradition with a Twist! – Serves: 8

Prep Time: 20 minutes – Cooking Time: 45 – Total Time: 65 minutes

The crunchy cornmeal crumble topping is the perfect foil for the sweet, syrupy peaches bubbling just below in this iconic summer dessert.

Ingredients

• 5-6 fresh peaches, pit removed and sliced but not peeled or 600 g (just over a pound) frozen peaches
• 1/3 cup + 1 tablespoon dark brown sugar (packed), divided
• 1 tablespoon cornstarch
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon + 1/2 teaspoon kosher salt, divided
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/3 cup vegetable oil
• 1/4 cup granulated sugar
• vanilla ice cream for serving (optional)

Instructions

1

Spray an 11X7-inch baking dish with non-stick cooking spray. Preheat the oven to 375 F.

2

Combine 1/3 cup of brown sugar, cornstarch, lemon juice, and 1/4 teaspoon salt in a large bowl. Add the peaches and mix well. Place the peach mixture into the prepared baking dish. 

3

In a medium bowl, combine the flour, cornmeal, granulated sugar, remaining tablespoon of brown sugar, and remaining 1/2 teaspoon of salt. Slowly add the oil and mix lightly with a fork. Squeeze the crumb mixture between your fingers, forming pea-sized crumbs. Sprinkle the crumbs over the peaches.

4

Bake on the middle rack of the oven for 45 minutes until the peaches are bubbling and the topping is light golden brown in spots. Allow the crumble to cool for 10 minutes and serve warm with ice cream, if desired.