Best 3 Blueberry And Corn Crisp Recipes

Indulge in a delightful culinary symphony with our tantalizing Blueberry and Corn Crisp, a harmonious blend of sweet and savory flavors that will captivate your taste buds. This delectable dish features a medley of fresh blueberries, sweet corn kernels, and a crispy oat crumble topping, creating a textural masterpiece. Embark on a culinary journey as we unveil the secrets behind this irresistible treat, with step-by-step instructions and a treasure trove of recipe variations. Discover the art of crafting the perfect crumble topping, exploring different flour and spice combinations to suit your palate. Elevate your crisp with a touch of zesty lemon or a hint of warm cinnamon. Experiment with a variety of fillings, from juicy peaches and tart raspberries to sweet apples and tangy cranberries. Unleash your creativity and embark on a flavor adventure, transforming this classic dessert into a personalized culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY AND CORN CRISP

Blueberry and Corn Crisp image

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

Provided by Nicole Rucker

Categories Bon Appétit Summer Dessert Blueberry Corn Cornmeal Bake Cobbler/Crumble Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 14

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)

Steps:

Make the filling:
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
Make the topping and assemble:
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.
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.

BLUEBERRY CRISP

Blueberry Crisp image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

Steps:

Preheat oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

BLUEBERRY CRISP

Blueberry Crisp image

Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.

Provided by AlexanderXavier

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

cooking spray
4 cups fresh blueberries
½ cup white sugar
1 tablespoon all-purpose flour
¾ cup brown sugar
¾ cup all-purpose flour
½ cup rolled oats
⅓ cup cold butter, cut into small cubes
½ teaspoon salt
½ teaspoon ground cinnamon, or to taste
¼ teaspoon baking soda

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 g

Tips:

Use fresh or frozen blueberries. Fresh blueberries are ideal when in season, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
Choose sweet corn kernels. You can use fresh, frozen, or canned corn kernels for this recipe. If using fresh corn, remove the kernels from the cob before using.
Use a variety of spices. The spices in this recipe give it a delicious flavor. Feel free to adjust the amounts to suit your taste.
Don't overcook the crisp. The crisp is done when the topping is golden brown and the filling is bubbling.
Serve the crisp warm or cold. Blueberry and corn crisp is delicious served warm with a scoop of vanilla ice cream or cold as a refreshing summer dessert.

Conclusion:

Blueberry and corn crisp is an easy and delicious summer dessert that is perfect for any occasion. It is made with fresh or frozen blueberries, sweet corn kernels, a variety of spices, and a crispy oat topping. The crisp is baked until the topping is golden brown and the filling is bubbling. Blueberry and corn crisp can be served warm or cold, and it is sure to be a hit with everyone who tries it.