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Blueberry Season!

Here’s something to tickle your sweet tooth, even if you limit gluten intake. And there are other benefits: Blueberries are antioxidants, help fight inflammation, boost digestion and brain function, and promote a healthy heart. They contain vitamins B6, C, E, and K; thiamine, riboflavin, copper, and manganese. Cornmeal boasts iron and phosphorus. A combination of corn, squash, and dried beans is a perfect protein – you can include the squash and beans in the meal that precedes this dessert.

Blueberry and Corn Crisp

Preheat oven to 375° F

Filling

For the filling, toss together in a shallow two-quart baking pan:

  • 5 cups fresh  blueberries
  • ⅓ cup sugar
  • 2 tsp grated lemon zest
  • 3 TBSP lemon juice
  • 1 TBSP cornstarch
  • ¼ tsp salt
Topping
  • ⅔ cup gluten-free flour
  • ⅔ cup coarse-grind cornmeal
  • ⅓ cup sugar
  • 1 tsp salt
  • 10 TBSP chilled butter, in pieces
  • 1 cup fresh corn kernels (about one ear)

Combine flour, cornmeal, sugar, and salt. Work in the butter to make a grainy mixture that holds together when you squeeze it. Add the corn kernels. Distribute clumps of topping over the filling.

Bake 50–60 minutes, until golden. Cool 30 minutes before serving.

 

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