Name: Blueberry and Corn Crisp
Yield: 8 Servings
Ingredients: 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)

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Eva Kolenko

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

Recipe notes