Name: Blueberry and Corn Crisp
Yield: Serves 8
Ingredients: 5 cups fresh (or frozen, thawed) blueberries; 1/3 cup sugar; 2 teaspoons finely grated lemon zest; 3 tablespoons fresh lemon juice; 1 tablespoon cornstarch; 1/4 teaspoon kosher salt; 2/3 cup all-purpose flour; 2/3 cup coarse-grind cornmeal or polenta; 1/3 cup sugar; 1 teaspoon kosher salt; 10 tablespoons chilled unsalted butter, cut into pieces; 1 cup fresh corn kernels (from about 1 large ear)

Round baking dish filled with vibrant purpleblack blueberries and topped with a crumbly streusel with one scoop removed.

Photo by Eva Kolenko

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Recipe information

Yield
Serves 8

Ingredients

For the filling:

5 cups fresh (or frozen, thawed) blueberries

1/3 cup sugar

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

1 tablespoon cornstarch

1/4 teaspoon kosher salt

For the topping and assembly:

2/3 cup all-purpose flour

2/3 cup coarse-grind cornmeal or polenta

1/3 cup sugar

1 teaspoon kosher salt

10 tablespoons chilled unsalted butter, cut into pieces

1 cup fresh corn kernels (from about 1 large ear)

Preparation

Make the filling:
Step 1
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
Make the topping and assemble:
Step 2
Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
Step 3
Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
Do Ahead
Step 4
Crisp can be made 1 day ahead. Store tightly covered at room temperature.

TagsCrisp Fruit Dessert Dessert American Blueberry Berry Fruit Cornmeal Flour Polenta Rice & Grains Corn Vegetable Nut Free Baking Summer Bon Appétit

Recipe notes

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