My favorite fruit crumble combination is blackberries and nectarines with corn and almond. Why? Because not only are those probably my two most-favorite fruits, the polenta-almond flour topping makes this otherworldly. It’s not overly sweet, and it’s a beautiful, satisfying way to end a meal.
almond flour, baking powder, blackberries, brown sugar, butter, dessert, gluten free, kosher salt, lemon juice, lime juice, nectarines, orange blossom water, oven, palm sugar, polenta, sweet rice flour, tapioca starch, time: 60 - 90 min