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–+ servings
berry corn crisp

Healthy Blueberry Crisp with Corn

5 from 3 votes
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Course: Dessert
Keyword: fruit dessert, healthy dessert, kid friendly, vegan dessert
Prep Time: 5 minutes
Cook Time: 45 minutes
resting time: 15 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 2 ½ cups fresh or frozen thawed blueberries and raspberries
  • 4 tablespoons maple sugar divided
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons cornstarch
  • ¼ cup whole wheat flour
  • ¼ cup coarse-grind cornmeal
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter diced
  • ½ cup fresh or frozen thawed corn kernels

Instructions

  • Preheat oven to 375 degrees F.
  • In an oven-safe 12-inch skillet, mix together berries, 2 tablespoons maple sugar, zest, juice, and cornstarch.
  • In a bowl, mix together flour, cornmeal, salt, and remaining 2 tablespoons sugar. Using your hands, add butter and mash with dry ingredients until no dry spots remain and mixture holds together if squeezed. Add corn and mix to distribute evenly. Press topping between fingers and place pieces over skillet with berries.
  • Bake until golden brown and bubbling, approximately 45 minutes. Allow to cool at least 15 minutes before serving.

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