Blueberry and Corn Crisp – Cooking Panda

Ingredients

• For the filling:
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 5 cups fresh (or frozen, thawed) blueberries
• 3 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• For the topping and assembly:
• 2/3 cup all-purpose flour
• 2/3 cup coarse-grind cornmeal
• 1 teaspoon kosher salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 1 cup canned corn kernels