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.
