Blueberry And Corn Crisp Recipes

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

SWEET CORN BLUEBERRY CRISP

Steps:

• Preheat oven to 350F.
• In a large bowl mix together blueberries and sugar.
• Zest lemon and add lemon zest and juice lemon into the blueberries.
• Sprinkle with corn starch and stir to combine. Set aside.
• Grind oats to a course ground texture.
• Combine oats, flour, cornmeal, sugar baking powder, and salt to a large bowl or food processor. Mix or pulse to combine.
• Cut cold butter into small cubes and cut butter into the flour mixture or pulse with a food processor to combine until incorporated and butter is pea sized or smaller.
• Stir corn into the flour mix. If using corn cut from the cob you can add extra to the topping if you have slightly over a cup and don't have another use for it.
• Press half of the crumble mixture into a greased or lined 8x8 (or 9x9) baking dish. I like to use ceramic with my crisp/cobbler recipes and when using berries.
• Spoon blueberry mixture on top sprinkle remaining crumble mixture on top.
• Bake for 50-60 minutes until golden brown and bubbly.
• Let cool before spooning to enjoy warm topped with ice cream or let cool longer to set before enjoying.

BLUEBERRY AND CORN CRISP

Steps:

• Make the filling:
• Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
• Make the topping and assemble:
• Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
• Do Ahead
• Crisp can be made 1 day ahead. Store tightly covered at room temperature.

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

BLUEBERRY FRUIT CRISP

Steps:

• In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.