Summer blueberries are so scrumptious in this Blueberry Lemon Cornmeal Crisp, but this blueberry crisp can be enjoyed anytime of year using fresh or frozen blueberries. Lemon and cornmeal, with a hint of fresh thyme play off the sweet blueberries and add fabulous flavor and texture to this recipe. This recipe is vegetarian, easily gluten free and easily vegan.
On my way through the neighborhood this morning, I saw kiddos waiting on the bus while parents eagerly waited with them. This is a sure sign summer is over for some.
In the food world, this may be true as well, according to Pinterest. But I continue to see juicy produce like watermelon, heirloom tomatoes, basil, dill, pickling cukes, summer squash, corn, blackberries, blueberries, oh and apples just started arriving, at the farm and market.
I’m resisting the pressure (insert teeth grinding emoji).
So I’ll forge ahead as if I have my head in the sand, or something. Because as long as Summertime produce is available locally, I’ll let that guide my food choices. It really is still Summer, after all and I’d yet to make a blueberry crisp!
That’s not to say we’ve had a change here in the Pacific Northwest, we have. Cool breezes, rain, our feathered friends starting to head South. How’s it in your part of the world?
There’s a bakery in Seattle I like to stop by when I’m in the city. I make it a point to try something new each time I go. On my last trip I had a blueberry cornmeal mini snack cake that was, well, um, one of my favorite. things. ever.
But I say that about a lot of food. So for the sake of gushing, you know I have a problem with that, I’ll just tell you that I’ve been wanting to recreate it. Then I get distracted with, whatever.
A friend gave me the bakery’s cookbook a few months ago. I tore the book apart searching for the mini snack cake recipe, which isn’t there. But what I did find was something with comparable flavors I used as the base for this Blueberry Lemon Cornmeal Crisp.
The mini cake is to be continued, and hopefully I’ll have something for you next Summer. In the meantime, this crisp and my other motivation for sharing it with y’all.
What I love about crisps are 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 receive its scoop(s) of vanilla bean ice cream.
If you prefer, marionberry or blackberry would be fabulous in this recipe. I’m partial to blueberry, especially because cornmeal and blueberry pair so well together. For the topping I use oat flour, whole oats and cornmeal with a bit of sugar, butter, lemon and fresh thyme. I’m thinking fresh rosemary would be quite tasty too in this blueberry crisp, when thyme is no longer in season.
Serving this easy blueberry crisp recipe with vanilla bean ice cream is a must.
When the cold ice cream hits the warm blueberries, it turns into melty, rich and sweet goodness that will flip you out. Not kidding. The extremes of cold and hot, crunch and creamy, sweet and a bit of tart is the pinnacle of pastry and your mouth will thank you.
Blueberry Lemon Cornmeal Crisp
- 1/2 C Thick Rolled Oats gluten free if needed, 64g
- 1/2 C Oat Flour* 62g, see note - gluten free if needed
- 1/2 C Corn Meal 96g - gluten free if needed
- 1/2 C Dark Brown Sugar or Coconut Sugar 100g
- 1/2 tsp Sea Salt
- 8 Tbs Unsalted Butter cold, cubed into 1/4" pieces + 1 Tbs for Baking Dish, 113g **to make it vegan see note
- 2 tsp Fresh Thyme Leaves (optional) chopped fine (lemon-thyme leaves if you can find them)
- 1 tsp Vanilla Extract
- 1 Lemon zested and juice reserved
- 5 C Fresh or Frozen Blueberries 840g
- 2-3 Tbs Maple Syrup optional
- Preheat oven to 350F (177C).
- Use 1 Tbs of butter to coat the bottom and sides of desired baking dish. Use an 8x8, 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.
- In a mixing bowl, add the rolled oats, oat 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.
- Toss the blueberries with lemon juice and maple syrup if desired. I typically do not use maple syrup due to the sweetness of the berries. If your berries seem tart, you may opt to add the syrup.
- Pour the berries into the prepared baking dish. Pour the crumb mixture over the top and spread evenly.
- 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. Delicious served with a scoop of vanilla bean ice cream.
- Store in a lidded container in the fridge for up to three days. Re-warm at 350F for 10 minutes.