Fruit Crisp Polenta Topping Recipe


70 g gluten-free flour

70 g almond flour

35 g rice flour 

or  125 g all-purpose flour

75 g course polenta

90 g dark muscovado sugar

2 teaspoons ground cinnamon

Pinch of salt

90 g walnuts 

115 g unsalted butter, frozen chopped into small pieces

2 pounds of frozen fruit - or fresh 


Fruit Crisp Polenta Topping Recipe

Adapted from one of David Lebovitz's recipes. Any or all of David's cookbooks and books are worth adding to your collection.

You can use this topping with any single fresh fruit or a mix of fruit. It works perfectly with frozen blueberries or mixed fruit bag. Adding bananas adds moisture and a nice bite contrast feel. The polenta adds a little crunch and, in the process, adds some serious roughage, if you are in need of such. Getting some fruit and roughage all in one dessert is a pretty good deal! It is super fast to put it together.

1. In a food processor, pulse the flour, polenta, muscovado sugar, cinnamon, and salt, until everything is well integrated.

2. Remove the lid and place the butter pieces evenly over the mixture.

3. Add the nuts over the mixture.  

4. Pulse the everything together to make a sandy pebbly mixture. You do not want big clumps or one giant clump.

5. Butter a pie pan and by hand evenly spread a very light smattering of the mixture in the pan.

6. Put the fruit in spreading it out as you wish

7. Sprinkle by hand the topping over the fruit as evenly as possible. No perfection needed here. Refrigerate while the oven is preheated to 350F oven.

7. Put the crisp into the preheated oven. 

7.  Cook the fruit crisp until done. About 30 to 45 minutes. Fruit should be bubbling on the edges and a sharp knife should be able to pierce the fruit easily. The crisp should be in various states of crispiness. 

Let cool before you pile it in a dish topped with vanilla ice cream. The cold and hot is lovely!