Celebrate summer with this fruity summer dessert combining macerated blueberries with cornmeal Johnnycakes and grilled peaches – yum!
This humble but mouthwatering dessert showcases the bounty of summer fruit that you can find at farmer’s markets around the country this time of year. The classic johnnycakes are made with cornmeal for a lighter feel than a heavy cake, which makes them perfect for a sweet summer treat!
This unforgettable combination includes sweet grilled peaches, macerated blueberries, and a brown sugar crumble topping.
Use stoneground heirloom cornmeal if you can find it for a sweeter and richer corn flavor.
Johnnycakes with Macerated Blueberries, Charred Peaches, and Brown Sugar Crumble
- 3 cups blueberries
- 1/2 cup sugar plus an additional 2 teaspoons
- Juice of 1 lemon about 3 tablespoons
- 2 cups stoneground cornmeal
- 4 tbsp unsalted butter melted
- 1 tsp kosher salt
- 1 cup whole milk
- 1/4 cup cup boiling water
- Vegetable oil for griddle
- 1 cup Greek-style vanilla yogurt Fage
- 2 tbsp fresh lemon thyme leaves (optional)
Charred Peaches (recipe below)
Brown Sugar Crumble (recipe below)
In a medium glass bowl, combine blueberries, 1⁄2 cup sugar, and lemon juice. Cover bowl with plastic wrap and refrigerate for at least 6 hours to allow fruit to macerate.
Preheat oven to 200°F. Meanwhile, in a large bowl, combine cornmeal, butter, remaining 2 teaspoons sugar, and salt. Add milk and boiling water and stir to form batter.
Heat a well-oiled griddle or cast-iron skillet over medium heat. Working in batches to avoid crowding pan, add batter by 1⁄4 cup scoops and cook, flipping once, until edges are golden brown, about 4 minutes total. Transfer cakes to a
parchment-lined baking sheet and keep warm in oven; continue cooking cakes until all batter has been used.
Divide cakes evenly among six to eight dessert plates, and top each plate with an equal amount of yogurt, macerated blueberries, Charred Peaches, and Brown Sugar Crumble.
Garnish with lemon thyme leaves, if desired, and serve immediately.
In a large bowl, toss together 5 halved and pitted ripe peaches, 1⁄4 cup sugar, the zest and juice of 1 lime (about 2 tablespoons juice), and 1 teaspoon kosher salt to evenly combine. In a cast-iron grill pan over medium-high heat or a medium-high grill, cook peaches flesh side down, flipping once, until fruit is tender and sugars have caramelized, 6 to 8 minutes total. Transfer peaches to a cutting board to cool, then cut each half into 4 slices and reserve.
BROWN SUGAR CRUMBLE
Preheat oven to 350oF. Meanwhile, in a medium bowl, use your hands to blend 3⁄4 cup all-purpose our; 6 tablespoons cold unsalted butter (cut into small pieces); 1⁄3 cup packed brown sugar; 3 tablespoons granulated sugar; and a pinch of salt until large clumps form. Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight. Spread crumble in a thin layer on a parchment-lined baking sheet and bake until crisp and golden brown, 10 to 12 minutes. Reserve.