Blueberry And Corn Crisp Recipe

Name: Blueberry And Corn Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
2
Preheat oven to 375u00b0F. 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.
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.
4
Crisp can be made 1 day ahead. Store tightly covered at room temperature.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups fresh (or frozen, thawed) blueberries, 1/3 cup sugar, 2 teaspoons finely grated lemon zest, 3 tablespoons fresh lemon juice, and more.

Yes, Blueberry And Corn Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry And Corn Crisp

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