Blueberry Corn Crisp
2016-07-26 18:49:36
Serves 8
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Crisp
- 5 cups blueberries, fresh or frozen
- 1/3 cup sugar
- 1 lemon, juice and zest
- 1 tablespoon cornstarch
Topping
- 2/3 cup flour
- 2/3 cup cornmeal
- 1/3 cup sugar
- 10 tablespoons butter, chilled
- 1 cup corn, fresh or frozen
Instructions
- Preheat the oven to 375 degrees. In a 2 qt. baking dish, toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and 1/2 salt in a shallow 2-qt. baking dish.
- In a large bowl, whisk the flour, cornmeal, sugar, and 1/2 teaspoon salt in a medium bowl. Cube the butter and using your hands, work into dry ingredients until the texture resembles course crumbs. Add the corn (cook if frozen) and toss to evenly distribute. Distribute evenly over the filling and bake until crisp and slightly golden, 60 minutes.
Notes
- I love mine with vanilla ice cream 🙂
Adapted from Bon Appetit
Adapted from Bon Appetit
SALT & PREPPY https://www.saltandpreppy.com/
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