Summer blueberries are so scrumptious in this Blueberry Cornmeal Crisp. Lemon and cornmeal, play off sweet blueberries and also adds flavor, interest and texture. With only 20 minutes of hands on time, this recipe is simple to whip up quick! This recipe is vegetarian, easily gluten free and easily vegan.
The Perfect Season for a Blueberry Crisp
What I love about crisps and crumbles is their versatility, ease and how they can be made quickly, stored in the fridge and popped in the oven as dinner is served.
When you’re sure you can’t wait anymore because its sweet aroma is wafting through the house, it comes out of the oven piping hot, ready to share with a generous scoop of vanilla bean ice cream.
And there’s no better season to whip up a crips when summer fruit is at its peak. A blueberry crisp is among the easiest to prepare simply because the fruit is instantly ready to be added to the baking dish; no peeling, coring or slicing!
If you enjoy homemade fruity Cobbler and Crisp recipes, you’ll love this luscious blueberry crisp!
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How to Make Blueberry Cornmeal Crisp
Step by Step
Blueberry Crisp with Cornmeal
A texture rich twist on a classic! Inspired by Seattle’s Tom Douglas Dahlia Bakery blueberry cornmeal cake, this was my introduction to this tempting and delicious combination.
Cornmeal and blueberry play so well together, a crisp is the perfect way to incorporate these two ingredients. The cornmeal lends a toothsome texture with light corn flavor and balances the sweet of the blueberries.
Because crisps are so versatile, this recipe can be made with all purpose flour instead of oat flour, or if gluten free, try gluten free oat flour.
DIY oat flour at home! See my How to Make Oat Flour recipe for details.
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Sharing with vanilla ice cream is a must! When the cold ice cream hits the warm blueberries, it turns into a melty, rich and sweet goodness you’ll love!
Traci’s Tips
- For a Gluten Free Blueberry Crisp: Use gluten free oat flour, instead of all purpose flour, rolled oats and cornmeal.
- The Baking Vessel: Bake the crisp in individual ramekins, an 8×8 baking dish or deep dish pie plate.
- Optional Fresh Thyme: I include fresh thyme in this recipe because it adds interest and flavor to the crisp, however, it can easily be left out if desired.
The contrasts of cold and hot, crunchy and creamy, sweet and a bit of tart is the pinnacle of pastry. You get it all in this crisp!
Blueberry Cornmeal Crisp
Ingredients
- 1/2 cups (65 grams) Old Fashioned Rolled Oats
- 1/2 cup (60 grams) Oat Flour or all purpose flour 1/2 C (75g)
- 1/2 cup (95 grams) Corn Meal medium grind
- 1/2 cup (100 grams) Dark Brown Sugar
- 1/2 teaspoon Sea Salt
- 8 tablespoons (113 grams) Unsalted Butter cold, cubed into 1/4" pieces + 1 Tbs for Baking Dish **see note for vegan opt.
- 2 teaspoons Fresh Thyme Leaves (optional) chopped fine, use lemon thyme if you have it.
- 1 teaspoon Vanilla Extract
- 1 Lemon Zest zested and 2 Tbs Juice
- 5 cups (570 grams) Fresh or Frozen Blueberries about 2 1/2 pints
- 2-3 tablespoons Maple Syrup or Brown Sugar optional
Instructions
- Preheat oven to 350F (177C).
- Use 1 Tbs of butter to coat the bottom and sides of desired baking dish. Use an 8×8, 4-10 oz ramekins or 9″ deep dish pie plate. If baking in ramekins, line a sheet pan with parchment and bake on the parchment paper as the fruit tends to bubble over.
Prepare the Topping:
- In a mixing bowl, add the rolled oats, oat flour (or AP flour), corn meal, and sugar. Whisk together. Add the butter cubes and cut in until the mixture looks mealy. There will still be some larger chunks of butter. This is okay. Add the lemon zest, thyme (if using) and extract. Stir. The mixture will be crumbly. Rest in fridge while assembling the remaining ingredients.
Prepare the Blueberries:
- Toss the blueberries with lemon juice and maple syrup or sugar if using in your prepared baking dish. I don't typically add sugar to the berries due to the sweetness of the berries. But If your berries seem tart, you may opt to add the syrup or additional sugar.
- Sprinkle the crumb mixture over the top of the berries and spread evenly.
To Bake:
- Bake the crisp for 50 minutes or until fruit is bubbly and top is golden. If you prefer a darker top, turn your oven up to broil and broil for 1-2 minutes. Watch the crisp carefully as browning will happen fast.
- Allow crisp to cool slightly before serving, about 10 minutes. Delicious served with a scoop of vanilla bean ice cream.
To Store
- Store in a lidded container in the fridge for up to three days. Re-warm at 350F for 10 minutes.
Hi, Traci! This recipe is my new favorite! SO delicious. It was the first reason I’ve had to use the lemon thyme in my garden 🙂 I really love the cornmeal and the lemony blueberries! Thanks so much ❤️
Hi Kelly! Thank you for your note! SO happy to hear you’re enjoying the crisp and you used lemon thyme from your garden! Aren’t cornmeal and blueberries so nice together?
This recipe looks yummy, except I can’t eat dairy. Do you have any suggestions for a topping that doesn’t use butter?
Hi Donna! You could use EarthBalance vegan butter or, although I’ve not tried it, you could try coconut oil. If you use coconut oil, measure it out then melt it and whisk in a Tbs of water before adding it to the dry ingredients. I hope this helps.