Blueberry Lemon Cornmeal Crisp
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. This recipe is vegetarian, easily gluten free and easily vegan.
Servings 6 -7 Servings
- 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.
* 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.
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