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Bon Appétit

Blueberry and Corn Crisp

4.5

(12)

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Image may contain Plant Food and Produce
Eva Kolenko

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

Ingredients

8 Servings

Filling

5

cups fresh (or frozen, thawed) blueberries

⅓

cup sugar

2

teaspoons finely grated lemon zest

3

tablespoons fresh lemon juice

1

tablespoon cornstarch

¼

teaspoon kosher salt

Topping and Assembly

⅔

cup all-purpose flour

⅔

cup coarse-grind cornmeal or polenta

⅓

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

  1. Filling

    Step 1

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

  2. Topping and Assembly

    Step 2

    Preheat oven to 375°. 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.

    Step 4

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

Nutrition Per Serving

Calories (kcal) 350 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 53 Dietary Fiber (g) 3 Total Sugars (g) 27 Protein (g) 3 Sodium (mg) 310
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Reviews (12)

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  • okay, but i don't think i'd make it again. i think i'd prefer another topping. the filling was good (how could it not be?). used plant butter for the topping and left out the corn kernels. i think it might be better with a finer grain corn meal? i used polenta (from Bob's Red Mill, pretty coarse) and didn't particularly enjoy the grit.

    • wheres_the_veg

    • NJ

    • 7/5/2021

  • Loved this! I used cornmeal and followed the recipe exactly; this was a perfect sweet and slightly savory dessert or snack. This recipe was a great way to transform not-so-great blueberries

    • Anonymous

    • Philadelphia, PA

    • 3/1/2021

  • Perfect as is, I wouldn't change a thing and very easy to make. Good balance of sweet + tart, and if you use polenta the grit is a fun add for texture.

    • SrAsparagus

    • Oakland, CA

    • 7/11/2020

  • So delicious! Definitely want to try again. The polenta, however, didn’t soften and ended up giving a gritty texture to the cornbread. Any recommendations for how to prevent this in the future?

    • colbiejack

    • 7/16/2019

  • Delicious! Could probably halve the amount of sugar if you get sweet, ripe blueberries. Loved the corn in the crumble.

    • Ashley Astolfi

    • Brooklyn

    • 7/9/2019

  • Loved this - easy to make, not too sweet, but too salty. Next time I will cut the salt in half.

    • Anonymous

    • Philadelphia

    • 9/3/2018

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