Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂

Yield: Serves 8

For the Filling:

• 5 cups fresh (or frozen, thawed) blueberries
• ⅓ cup granulated sugar
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon coarse  salt

For the Topping and Assembly:

• ⅔ cup all-purpose flour
• ⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
• ⅓ cup granulated sugar
• 1 teaspoon coarse salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

1. Preheat oven to 375°, preferably on convection.
2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
4. Add corn and toss to evenly distribute.
5. Press topping between your fingers and break into large pieces over filling.
6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

One Year Ago:

• Old-Fashioned Strawberry-Rhubarb Crisp
• Gooseberry & Blueberry Galette

Two Years Ago:

• Blackberry-Raspberry Hand Pies

Three Years Ago:

• Peach & Pecan Sandy Crumble

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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