Recipe

Blueberry, Raspberry and Corn Crisp

This is my 300th post! It’s truly shocking to me that I have posted 300 times about 300 different things. […]

This is my 300th post! It’s truly shocking to me that I have posted 300 times about 300 different things. This little blog magazine has come a long way since it first began in February 2013 and I want to thank you all for coming along on the ride with me. I truly appreciate each and every one of my readers! Without all of you, I wouldn’t be doing this. Don’t kill me, but you have got to make this crisp! Immediately! I found this recipe here and tweaked it very slightly. (Thank you, Zach and Clay!) I think it is another home run. Please let me know if you agree!

Blueberry, Raspberry and Corn Crisp

INGREDIENTS

Filling
3 cups fresh (or frozen, thawed) blueberries
2 cups fresh raspberries
1/3 cup sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon kosher salt

Topping
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
2 cup fresh corn kernels (from about 2 large ears)

DIRECTIONS

Filling

Toss blueberries, raspberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.

Topping

Preheat oven to 375°. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Work the butter, with your hands, into the dry ingredients until mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over the berry filling. Bake until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and cool 30 minutes before serving.


This can be made 1 day ahead. Store tightly covered at room temperature.

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Comments12

  1. Kyra

    I am so proud of my amazing, creative mommy! This berry crisp looks delish

  2. Constance

    Congratulations on 300 posts Carrie! Brava!!
    So kind you are to share all the beauty you do!
    Nice looking crumble!
    xox
    Constance

    • You are so sweet, Constance! Thank you for all your support, truly appreciate it <3

  3. Randy

    OMG My dear Carrie!
    CONGRATULATIONS ON YOUR 300TH POST!!
    YOU READ MY MIND… I AM DYING FOR THIS BLUEBERRY DELIGHT!
    IT DOESN’T LOOK TOO DIFFICULT! lol

    • Randy, it is so easy! Do you think if it was difficult, I would make it? Certainly not! Thank you for all your support, Randy!
      xo

  4. Congratulations Carrie, what a wonderful accomplishment – you should be very proud! Keep going – you do a great job!

    • Thank you, Margaret! I really appreciate your support!

  5. Lara

    Congratulations! Hard to believe and very exciting this is #300!
    Looks yummy!

    • Thank you! and YES IT IS YUMMY! I shall make one when you some home, if you like <3

  6. Love it Carrie! Congratulations. I’ve enjoyed reading them all and the website looks incredible. I remember our lunch at Raven Tearoom when it was just an idea in your head. Fantastic!! XXOO

    • OH LISA, thank you so much for your kind words! I remember, too, and it truly is so hard to believe. Thank you again for all of your support!
      xo