Is there anything, anything, anything better than fresh blueberry and fresh corn season? Let me answer that: NO THERE IS NOT. Sweet local blueberries, tender local corn…two great tastes that taste great together, and sure, you can and should make blueberry corn muffins with all of this deliciousness. But you should also make this blueberry corn muffin crisp, which has warm and wonderful blueberries on the bottom and a sweet crumbly topping made with cornmeal and fresh corn on the top. And you know what else you should do? Serve it for dinner. That’s right, pick out a lovely summer evening and serve your family dessert for dinner. Glorious blueberry and fresh corn dessert. Because it’s summer, because there are fresh corn and blueberries, because it’s good to keep ’em guessing. Let’s make it!
Blueberries meet corn muffins in this easy summer dessert recipe!Click To TweetI always toss whatever cooking plans I have out the window when the fresh blueberries, corn and tomatoes make their first appearance. (Those of you who know me well will find that hard to believe, but it’s true.) When it comes to blueberries in particular you have to take advantage of ’em, because blueberry season is fleeting.
It’s a good idea to take advantage of ANYTHING that is fleeting. For example: when your adorable 7 year old nephew asks you if you can do a backbend. That question might not ever come your way again, and he has those big blue eyes, and so what do you do? YOU DO A BACKBEND.
Props to my sis who thought fast and captured it on her phone so that I could be sure I didn’t just imagine the fact that I can still do a backbend.
So now that I have hopefully convinced you that you need to grab some local blueberries and corn post haste, here’s how this works. You want to toss the berries with some sugar and a little lemon juice and lemon zest, and spread them in a deep dish pie plate. Now dump some flour, sugar, coarse cornmeal and butter into your food processor and process until it forms a loose dough. Stir in some fresh corn kernels and spread the dough over the blueberries. Pop it in the oven until it looks like this…
…golden, bubbly and perfect. Here comes the hardest part: let it cool for about 20 minutes before you scoop it out. I KNOW. But trust me, it’s going to taste better when the blueberries are not molten hot.
And seriously….serve it for dinner. Don’t tell anyone beforehand. Carpe diem.Print
- 3 cups blueberries
- 1/4 cup sugar
- Zest and juice of one medium lemon
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1/2 cup corse cornmeal
- 1/4 cup sugar
- pinch sea salt
- 6 tablespoons cold butter, cut into pieces
- Kernels from one ear corn
- Preheat oven to 375
- Mix blueberries, 1/4 cup sugar, cornstarch, lemon juice and zest together and put in a deep dish pie pan.
- Put flour, cornmeal, sugar, salt and butter into food processor. Process until cornmeal dough holds together. Stir in corn.
- Spread cornmeal mixture over blueberries. Bake for one hour.
- Cool 15-20 minutes and serve. I won’t hold it against you if you put a scoop of vanilla ice cream on top.
Adapted from this blueberry corn crisp in Bon Appetit