Sweet Corn Blueberry Crisp

Slowly feeling the summer days fade away I’m holding on tight and enjoying all summer has to offer to the fullest. This means we had A LOT of blueberries, over 16 pints, and lots of local sweet corn. This Sweet Corn Blueberry Crisp is one of the many delicious things that happened when I was looking for ways to enjoy it all!

Using blueberries and corn for breakfast, lunch, dinner, and yep dessert! So many delicious ways to use them on their own but together they are one sweet combo. You might be thinking corn, for dessert? It’s sweet and maybe I was dreaming of cornbread pancakes or cornbread topped with sweet blueberries and honey. I had so many things in my head when I first made this and then ultimately was going for bars but then had visions of corn mash for breakfast traveling and went with this combo that is perfect for breakfast, or topped with ice cream for dessert. Layering the sweet corn mixture on the top and the bottom there are two different textures with the softer corn pudding”ish” (if enjoyed warm) texture on the bottom and crunchier crisp texture on top with bursting blueberry goodness with a hint of lemon in the middle! If you are all about the crumbly crisp, like I usually am, you can layer it all on top.

The lemon is a little surprise in this crisp that screams summer to me!

I can’t be the old one out there that justifies crisps for breakfast, right? I mean fruit and oats, sounds like breakfast to me. Top with ice cream and yep then it turns it into dessert. Hot or cold I will enjoy them no matter the time. Add in a veggie, corn, and how can anyone argue with eating it any time of day? Certainly not this mom!

Did you know corn is actually a vegetable, grain, and fruit?
I know corn is one of the top vegetables, especially with kids, but we actually don’t eat it that much in our house. When local sweet corn is in season we get it locally but otherwise I can probably count on one hand how many times a year I eat it. That’s counting getting corn salsa at Chipotle and the couple time a year we might have cornbread, once maybe at home during the fall and on occasion at my parents.
NOT counting popcorn of course!

Strangely when I do think of corn, besides my craving for cornbread or corn on the cob, I think about this snack or dessert someone I use to work with would make. They were sweet rice balls with shredded coconut and corn. I’ve searched online to try to figure out what they were and to make them but I’ve never figured it out. Last time I had them was over 15 years ago but it was one of those things I would never forget as I love coconut and thought it was interesting they added corn to them.

Blueberries can be enjoyed a million different ways and they’re a favorite but I really wanted to find a way to enjoy them with corn and not just into a salad and excited to add this to our collection. Next time I may even try it over the campfire.

While I love fall I’m not ready to give up on summer like I use to years ago and jump into everything fall just yet. Nope not here so nothing apple or pumpkin for a few more weeks just corn, berries, and all the summer goodness!

Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.

Print Recipe

Sweet Corn Blueberry Crisp

Sweet Corn Blueberry Crisp screams summer with it's layers of crumbly sweet corn cornbread crisp bursting with sweet blueberries and a hint of lemon! Gluten free and vegan friendly it's a perfect summer to fall dessert with or without ice cream on top, or if you ask this mom breakfast!

Course

Breakfast, Dessert

Prep Time

15 minutes

Cook Time

60 minutes

Servings

8x8 pan, 9-16 servings

Ingredients

Sweet Corn Cornbread Crisp

• 1 1/2 c oats
• 3/4 c flour, gluten free baking if wanting gluten free
• 3/4 c cornmeal
• 1 c coconut palm sugar, or brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 c butter, dairy free butter substitute
• 1 c sweet corn

Blueberry Filling

• 4 c fresh blueberries
• 1/4 c sugar
• 1 lemon
• 1 TBSP cornstarch

Course Breakfast, Dessert Prep Time 15 minutes Cook Time 60 minutes Servings 8x8 pan, 9-16 servings Ingredients Sweet Corn Cornbread Crisp 1 1/2 c oats 3/4 c flour, gluten free baking if wanting gluten free 3/4 c cornmeal 1 c coconut palm sugar, or brown sugar 1 tsp baking powder 1/2 tsp salt 1 c butter, dairy free butter substitute 1 c sweet corn Blueberry Filling 4 c fresh blueberries 1/4 c sugar 1 lemon 1 TBSP cornstarch

Instructions

1. Preheat oven to 350F.
2. In a large bowl mix together blueberries and sugar.
3. Zest lemon and add lemon zest and juice lemon into the blueberries.
4. Sprinkle with corn starch and stir to combine. Set aside.
5. Grind oats to a course ground texture.
6. Combine oats, flour, cornmeal, sugar baking powder, and salt to a large bowl or food processor. Mix or pulse to combine.
7. Cut cold butter into small cubes and cut butter into the flour mixture or pulse with a food processor to combine until incorporated and butter is pea sized or smaller.
8. Stir corn into the flour mix. If using corn cut from the cob you can add extra to the topping if you have slightly over a cup and don't have another use for it.
9. Press half of the crumble mixture into a greased or lined 8x8 (or 9x9) baking dish. I like to use ceramic with my crisp/cobbler recipes and when using berries.
10. Spoon blueberry mixture on top sprinkle remaining crumble mixture on top.
11. Bake for 50-60 minutes until golden brown and bubbly.
12. Let cool before spooning to enjoy warm topped with ice cream or let cool longer to set before enjoying.

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