All you need: 2 cups fresh (or frozen) blueberries 1 cup fresh (or frozen) blackberries ½ cup sugar Zest and juice of 1 lemon 1 tablespoon cornstarch Pinch salt
Topping ¾ cup oats (gluten-free or regular) ½ cup yellow cornmeal ¼ cup sugar ¼ teaspoon ground cinnamon 1 stick cold salted butter, cubed 2 ears sweet corn, kernels removed Vanilla ice cream, for serving (optional)
All you do: Preheat oven to 375 F. Lightly butter a 10-inch cast-iron skillet (or 2-qt. baking dish). In a medium bowl, combine blueberries, blackberries, sugar, lemon zest/juice, cornstarch and salt. Spread evenly in the prepared pan. Place oats, cornmeal, sugar, cinnamon and butter in a food processor and pulse until crumbly. Transfer mixture to a mixing bowl and stir in corn kernels. Sprinkle over the berry mixture. Place crumble in the oven for 45 minutes, or until bubbly. Allow to cool for 10 minutes, then dish into bowls and top with a scoop of ice cream, if desired. Serves 6.
By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC