Polenta Crisp Topping
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Polenta Crisp Topping
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Use this crisp topping with apples, peaches, pears, plums, nectarines and cherries, or any combination of fruit that you like. It's fine to make it in advance, and keeps well in the freezer.
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Ingredients
- 3/4 cup (105g) flour
- 2/3 cup (90g) polenta coarse
- 3/4 cup (80g) almonds or walnuts
- 1/2 cup (90g) light brown sugar or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- pinch salt
- 4 ounces (1 stick, 115g) butter well-chilled, unsalted
Instructions
- In a blender or food processor, pulse the flour, polenta, nuts, brown sugar, cinnamon and salt until the nuts are in smaller pieces.
- Cut the butter into chunks and pulse in the machine until the butter is finely broken up and the mixture no longer looks sandy and is starting to stick and clump together.
- Distribute crisp topping over prepared fruit and bake until fruit is bubbling and cooked underneath, and the topping is deep-golden brown. (Plunge a sharp paring knife in the fruit to feel if it’s cooked through.)
Notes
- Note: You can store the mixture in a zip-top freezer bag for a month or two, or refrigerate it for up to one week.
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