An introduction-to-fall-during-summer-months recipe. This blueberry crisp uses humble ingredients such as end-of-summer wild blueberries and cornmeal and transforms them with just a few simple pantry staples. This cozy dessert will satisfy not only your sweet tooth, but also your yearning for autumnal months. Of course, you can top it with whipped cream, ice cream of your choice, or coconut whip (my personal favorite). Let’s get baking!
INGREDIENTS
FILLING
2.5 cups wild blueberries, frozen & thawed*
1/3 cup sugar
2 tsp freshly grated lemon zest
2-3 tbsp fresh lemon juice
1 tbsp cornstarch (use 1/2 tbsp if you want it slightly more watery)
1/4 tsp kosher salt
1/2 tsp ground ginger
Splash of good vanilla extract
*Can also use fresh blueberries if you’d like
CORNBREAD TOPPING / ASSEMBLY
2/3 cup all-purpose flour
2/3 cup cornmeal
1/3 cup sugar
Good pinch kosher salt
5 tbsp cold salted butter, cut into pieces
Instructions
Preheat oven to 375 F. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 9” baking dish.
Whisk flour, cornmeal, sugar, and salt in a bowl to combine. Add in the cold butter pieces and use your hands to break it up and bind the mixture together until you have a lumpy consistency and no dry patches remain. Mixture should hold together when squeezed. Crumble topping onto blueberry mixture in the baking dish.
Bake for about 40-50 minutes until topping is golden brown and filling is bubbling. Transfer to a wire rack and allow to cool for about 20-30 minutes before serving. I serve mine with coconut whip but you could easily top with vanilla ice cream, whipped cream, or even just regular cool whip…. Or just take a spoon and eat it out of the pan like I did 😉 Enjoy!
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