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What’s Fresh With Beth Irons: Blueberry Corn Crisp

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



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



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)



  1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
  2. Preheat oven to 375°.
  3. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
  4. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
  5. Add corn and toss to evenly distribute.
  6. Press topping between your fingers and break into large pieces over filling.
  7. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
  8. 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.


From bonappetit.com