Ingredients
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
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
Preparation
Step 1Preheat oven to 375°. Making filling: 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.Step 2In an ovenproof 10" skillet over medium-high heat, melt butter. Add corn kernels 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.Step 3Make topping: In a large mixing bowl, stir together cornmeals, flour, sugars, and 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.Step 4Add blueberry mixture to skillet and sprinkle evenly with charred corn. Top with cornmeal crumble.Step 5Bake until topping is golden and blueberries are bubbling, thick, and syrupy, 50 minutes to 1 hour.Step 6Let cool slightly to allow the natural pectin to set, then serve with whipped cream, if desired.
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 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.
