blueberry baked compote with fresh corn crumble and dollup of toasted meringue


  • FILLING: 4 cups fresh blueberries or other berry or a blend,
  • pinch each salt and cinnamon
  • 1/4 cup evaporated cane sugar
  • 3/4 teaspoon vanilla
  • 2 teaspoon cornstarch
  • TOPPING: 2/3 cup flour, AP or gluten free flour
  • 2/3 cup corn meal, fine
  • 1/3 cup evaporated cane sugar
  • 5 ounces cold unsalted butter, cubed
  • pinch of salt
  • 1 cup fresh corn kernels off the cob


FILLING: Combine and toss all ingredients in a medium bowl. Place in baking cups that hold 3/4-1 cup of berries. Set aside while you make the topping.

TOPPING: Combine flour, cornmeal and sugar in food processor: pulse for 30 seconds: add butter and salt, pulsing to create a fine crumb: continue to pulse just until mixture wants to come together: remove to a small bowl and work corn in with your hands, while pressing softly to create small lumps.

TO ASSEMBLE: Top each serving with enough crisp mixture to cover about 3/4 of the top of the berries. Bake 375ºF for approximately 12-15 minutes or until berries are bubbly or center is 165ºF when probed.

Serving suggestions: whipped cream; vanilla yogurt; and/or Swiss meringue, toasted.


printable page