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Blueberry Cornmeal Crisp in individual serving dishes with ice cream on top.
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Blueberry Cornmeal Crisp Recipe

Late Summer blueberries are so scrumptious, but this crisp can be enjoyed anytime of year using frozen blueberries. Lemon, and cornmeal with a hint of thyme play off the sweet blueberries and add fabulous flavor and texture.
If gluten free, use gluten free rolled oats, gluten free oat flour and gluten free cornmeal.
Course Dessert
Cuisine American
Keyword Blueberry Cornmeal Crisp, Blueberry Crisp
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 -7 Servings
Calories 418kcal
Author Traci York

Ingredients

  • 1/2 C (65g) Thick Rolled Oats
  • 1/2 C (60g) Oat Flour All purpose flour may be used here 1/2 C (75g).
  • 1/2 C (95g) Corn Meal medium grind
  • 1/2 C (100g) Dark Brown Sugar
  • 1/2 tsp Sea Salt
  • 8 Tbs (113g) Unsalted Butter cold, cubed into 1/4" pieces + 1 Tbs for Baking Dish **see note for vegan opt.
  • 2 tsp Fresh Thyme Leaves (optional) chopped fine, use lemon thyme if you have it.
  • 1 tsp Vanilla Extract
  • 1 Lemon Zest zested and 2 Tbs Juice
  • 5 C (560g) Fresh or Frozen Blueberries about 2 1/2 pints
  • 2-3 Tbs 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 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.

Prepare the Topping:

  • 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.

Prepare the Blueberries:

  • Toss the blueberries with lemon juice and maple syrup or sugar if desired. 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.
  • Pour the berries into the prepared baking dish. Transfer 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. 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.

Notes

* I have a blog post dedicated to DIY oat flour
**To make this crisp vegan, omit the salt and use a dairy free/vegan friendly butter such as Earth Balance butter instead of dairy butter. 
Recipe inspired by Dahlia Bakery.

Nutrition

Calories: 418kcal | Carbohydrates: 63g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 263mg | Fiber: 6g | Sugar: 35g | Vitamin A: 552IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 2mg