blueberry and sweet corn crumble

blueberry and sweet corn crumble

Yes! You saw that right – this is a blueberry and SWEET CORN crumble! I gave a little hint on Instagram yesterday and was really curious if anyone was going to guess what I was making.

This had been in my brain for a while. You know how ideas have their way of doing that, creeping into your brain space and kind of living there for a while. I was waiting for the perfect moment, and for blueberries and corn to be in season, and that time has finally come.

Now you might think this sounds a little weird, crazy even, and I was also worried about that too. So I made it… tasted it… and really feel in love. But my palette is a little… unique, so I thought I better do a blind tasting.

So I brought this over to my friend’s house for the 4th of July and just said I made a blueberry cobbler with a twist and if everyone would try it and tell me what they thought. That’s it… no further detail.

One friend was like, “oh- the almonds, they’re so crunchy!” but that wasn’t what I was looking for. And then one said, “I think I SEE what the twist is.” And then my cover was blown. But I was surprised that the corn flavor did jump out to everyone like it did me. I guess I was kind of expecting it.

Once everyone realized what was going on, the commented how it sort of tasted like a dessert tamale (umm… one of my favs!) and that the texture of the corn was a nice complement to the tender, juicy blueberries. Plus you add in the crunchy oatmeal/brown sugar/almond crust and it really is just a super delicious, uber summer-y dessert with a fun twist!


2 cups fresh sweet corn kernels
3 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons cornstarch
¼ cup dark brown sugar
¾ cup raw almonds
5 tablespoons cold butter, cut into cubes
1 teaspoon cinnamon
⅔ cups dark brown sugar
½ cup unbleached, all-purpose flour
1 teaspoon salt
¾ cup rolled oats


Preheat oven to 375 degrees F.
In a medium bowl, combine the filling ingredients and toss to coat everything with the sugar/cornstarch mix.
Pour into your baking dish (I used a large souffle dish, but you could use a 8×8-inch square dish).
In the bowl of the food processor, add the almonds, butter, cinnamon sugar, flour and salt. Pulse 2-3 times, just to break down the almonds and mix everything together.
Add the rolled oats and pulse an additional 2-3 times.
Sprinkle the mixture on top of your blueberry corn filling.
Bake for 25-35 minutes or until the oats and pecan crumble turn golden brown and the blueberry mixture starts to bubble up.
If you crumble starts to brown too much, you can loosely tent with a piece of foil.
Let cool 5 minutes before serving.
Top with vanilla ice cream or whipped cream or nothing! It’s good all the ways!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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