1 cup All Purpose Flour, plus more for rolling
1/4 cup Cornmeal
1 teaspoon Cane Sugar
1/2 teaspoon Salt
1/4 cup plus 2 tablepsoons Butter, cold and cubed
1/4 up Nancy’s Organic Whole Milk Plain Kefir, cold
1/2 cup Milk, cold
Egg wash: 1 Egg, beaten with 1 tablespoon milk
1 tablespoon Turbinado sugar for sprinkling
3 cups mixed berries, partially mashed
1/4 cup Cane Sugar
Pinch of salt
2 teaspoons Fresh Lemon Zest
2 tablespoons Cornstarch
2/3 cup all-purpose flour
1/3 cup Cornmeal
1/3 cup Cane Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1/3 cup Unsalted Butter, softened
In a large mixing bowl, whisk together the flour, cornmeal, sugar and salt. Cut the cold, cubed butter into the mixture until pea-sized clumps form. Stir in the kefir.
Gently knead the dough and bring it together to form a disc, about 1 inch thick. Cover the dough in plastic wrap and refrigerate for 10-20 minutes.
To make the crumble, blend the flour, cornmeal, sugar, vanilla, and salt in a food processor. Add the butter and pulse the blade to incorporate. Cover and set aside in the refrigerator.
To make the filling, whisk together the sugar, salt and cornstarch together. Stir the partially mashed fruit into the cornstarch mixture and incorporate. Set aside.
Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper.
Remove the dough from the refrigerator and the plastic wrap. Place it on a lightly floured work surface and roll to ¼ inch thick. Note, flour the rolling pin and turn the dough to avoid sticking. Place the dough on the parchment paper. Gently scoop the berry mixture onto the dough, in the center. Working around the dough, lift the edge and fold it over the berries, leaving the center exposed. Brush the folded dough edge with egg wash and sprinkle with turbinado sugar. Sprinkle the crust and exposed berries with the crumble. Place in the center of the oven to bake for 25 minutes.
Remove from the oven and allow to cool on the parchment before cutting. Sprinkle with powdered sugar if desired.