Peruvianvegetariangluten-freevia groq
Midnight Crumble Peruvian Corn Pudding
A comforting Peruvian corn pudding dessert, topped with a crunchy crumble made with midnight oats, perfect for a midnight craving.
⏱50 min🍽6 servings📊medium
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Ingredients
- ●1 cup masarepaPeruvian cornmeal
- ●1/2 cup white sugargranulated sugar
- ●1/2 cup midnight oatsoats, toasted until lightly browned
- ●1/2 cup unsalted butter, meltedcooled slightly
- ●2 large eggsat room temperature
- ●1/2 cup dried fruitcurrants or raisins
- ●1 cup crumble toppingmidnight oats, toasted and crumbled
- ●2 tbsp brown sugarpacked into the crumble topping
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together the masarepa, sugar, and salt. Add the melted butter, eggs, and dried fruit. Mix until well combined.
- 3
Pour the mixture into a 9x13 inch baking dish.
- 4
In a separate bowl, mix together the crumble topping ingredients until crumbly.
- 5
Spread the crumble topping evenly over the pudding mixture.
- 6
Bake for 35-40 minutes, or until the crumble is golden brown and the pudding is set.
- 7
Let cool for 10 minutes before serving.