Blueberry and corn crisp from Bon Appétit Magazine, July 2016 (page 81)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute polenta for cornmeal.

  • kitchen_chick on July 26, 2025

    Adding a second note: this recipe also calls for lemon zest, lemon juice, corn starch, and sugar.

  • kitchen_chick on July 05, 2016

    I used one tablespoon sugar with the blueberries and two tablespoons sugar with the corn crisp topping, and it was plenty sweet. I can't imagine using the full amount (2/3 cup total) called for in the recipe. I think that would make it unbearably sweet. (Note: I eat a low amount of processed sugar compared to the average American, and sweet foods tend to taste sweeter to me than most people.) Coarse polenta creates a very chewy topping that is a bit too "toothy". I would go for a medium or fine grain. I used a food processor to work the butter into the flour and polenta, then used my hands to work the corn into the butter-flour mixture. This recipe is super easy to make, and I love it (with my reduced sugar amounts). It calls for 5 cups blueberries (though I've made it with 4, and it was fine). I used an 8x8 pyrex glass brownie pan.

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