Sweet Corn Blueberry Crisp Recipes

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BLUEBERRY AND CORN CRISP



Blueberry and Corn Crisp image

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

Provided by Nicole Rucker

Categories     Bon Appétit     Summer     Dessert     Blueberry     Corn     Cornmeal     Bake     Cobbler/Crumble     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

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)

Steps:

  • Make the filling:
  • Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
  • Make the topping and assemble:
  • 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.
  • 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
  • Crisp can be made 1 day ahead. Store tightly covered at room temperature.

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