This crisp combines juicy blueberries with fresh corn blistered in browning butter, all topped with a cornmeal-almond streusel topping. If you’ve never tasted the beautiful combination of blueberries and corn together before, prepare for a treat: they go together perfectly.
When cooking the corn, stand back just a little and prepare for some popping action—if the popping becomes too violent, turn down the heat. If you’re not a fan of grittier textures, feel free to substitute with the coarse cornmeal with fine cornmeal—it’ll taste just as corny with less of a crunchy bite.
If you’ve got a sweet tooth, check out more of our summer dessert recipes! After you’ve made this crisp, please rate and leave us a comment below to let us know how you liked it.
- FOR THE FILLING
- 1/3 c. granulated sugar
- 1/4 c. cornstarch
- Kosher salt
- 6 1/2 c. blueberries (36 oz.)
- 1 tsp. lemon zest
- 1 tsp. orange zest
- 1 tbsp. lemon juice
- 2 tbsp. orange juice
- 2 tbsp. butter
- 1 c. fresh corn kernels
- FOR THE TOPPING
- 3 tbsp. coarse cornmeal
- 1/2 c. fine cornmeal
- 1/2 c. all-purpose flour
- 3 tbsp. packed brown sugar
- 1 tbsp. granulated sugar
- 1/4 tsp. kosher salt
- Freshly ground black pepper
- 6 tbsp. butter, cubed and softened
- 1/2 c. slivered almonds
- 2 tbsp. maple syrup
- Whipped cream, for serving
- Preheat oven to 375°. In a large bowl, mix together sugar, cornstarch, and a pinch of salt. Add blueberries and citrus zests and juices and toss to coat. Set aside.
- In an ovenproof 10″ skillet over medium-high heat, melt butter. Add corn and cook until lightly charred, 4 to 5 minutes. (Be careful, the corn will pop!) Season with a pinch of salt and transfer to a bowl.
- Make the topping: In a large mixing bowl, stir together cornmeals, flour, sugars, salt, and season with pepper. Using your hands, work in butter until mixture is crumbly and holds together when squeezed. Add almonds and maple syrup and toss to combine.
- Add blueberry mixture to skillet and sprinkle evenly with charred corn. Top with cornmeal crumble.
- Bake until topping is golden and blueberries are bubbling, thick and syrupy, 50 minutes to 1 hour.
- Let cool slightly to allow the natural pectin to set, then serve with whipped cream, if desired.