Food & Cooking Recipes Dessert & Treats Recipes Nectarine-Raspberry Cornmeal Crisp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 5 mins Servings: 8 Our mouthwatering take on the classic fruit crumble has a cornmeal topping in lieu of the usual oats for an extra-satisfying crunch. Ingredients Filling 1 ½ pounds nectarines (about 5), cut into ½-inch wedges 6 ounces raspberries (1 ⅓ cups) ⅔ cup granulated sugar 1 tablespoon cornstarch ¼ teaspoon coarse salt Topping 1 stick unsalted butter, room temperature ½ cup packed light-brown sugar ¾ cup all-purpose flour ½ cup fine yellow cornmeal ½ teaspoon coarse salt Directions Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish. Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling. Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving. Rate it Print