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 [1] 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.