BLUEBERRY AND CORN CRISP BY NICOLE RUCKER

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Good morning from Indianapolis.  As Brad said in his email, I am at a tax conference this week as that is what I do in my other life!  So this recipe will be a total cut and paste job. I did cook for you all this weekend so keep a watch on the blog!

I saw this today on Epicurious and thought it looked perfect, a bit different and uses two of the ingredients we have in our share.  As it says in the recipe, "A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together."  So for those of you willing to put on your oven, here you go..


INGREDIENTS:

For the filling:
  • 5 cups fresh (or frozen, thawed) blueberries
  • 1/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt

For the topping and assembly:
  • 2/3 cup all-purpose flour
  • 2/3 cup coarse-grind cornmeal or polenta
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 cup fresh corn kernels (from about 1 large ear)


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

Keep this recipe in mind for your frozen berries too!

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