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Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don't let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top! ~yumsandkisses.com

Blueberry Cornmeal Crisp with Bourbon Ice Cream


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: one hour
  • Yield: 3 1x
  • Diet: Vegetarian

Description

Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don’t let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top!


Scale

Ingredients

For the Ice Cream: {See Notes}

12 ounce can evaporated milk

2 Tablespoons dry instant vanilla pudding mix

1 cup powdered sugar

1/8 teaspoon sea salt

2 Tablespoons bourbon {I use Knob Creek Smoky Maple}

For the Crisp Topping:

1/2 Tablespoon cornmeal

2 1/2 Tablespoons all-purpose flour

1 Tablespoon granulated sugar

2 Tablespoons packed brown sugar

2 Tablespoons rolled oats {regular, not quick}

1/8 teaspoon sea salt

2 Tablespoons cold butter, diced

For the Fruit:

1 1/2 cups fresh blueberries

1 teaspoon cornstarch

3 Tablespoons packed brown sugar

2 teaspoons fresh lemon juice

1/4 teaspoon ground cinnamon

pinch of sea salt

2 teaspoons bourbon, optional, but lovely!


Instructions

For the Ice Cream:

Place all of the ingredients into a blender and mix on high for one minute. Alternatively, you can place all the ingredients into a medium mixing bowl and rapidly whisk until the ingredients are combined, and the mixture is smooth.  Transfer the ice cream base to an ice cream machine and churn according to the manufacturer’s instruction.  When the base is frozen, transfer to a freezer-safe container and freeze until serving time.

For the Fruit:

Toss the blueberries with the cornstarch in a medium-sized bowl. Add the remaining ingredients and stir gently to coat the berries.

For the Crisp Topping:

Combine the dry ingredients in a medium-sized bowl. Add the cold diced butter and use your fingertips to pinch the butter into the flour mixture until the flour is thoroughly coated with the butter.  The mixture will be quite clumpy. There should be no dry bits of ingredients.

 

To assemble the Crisps:

  1. Preheat the oven to 350°
  2. Lightly butter the rims of 3-1/2 cup ramekins. Place the dishes onto a parchment-lined small cookie tray.
  3. Divide the berry mixture evenly among the dishes.
  4. Use your fingertips to break up the crisp topping. Divide the topping among the three ramekins.
  5. Bake for 30-35 minutes. The fruit will be bubbly, and the juice thickened. The crisp topping will be golden brown.
  6. Place on a wire rack to cool for at least 15 minutes before serving.
  7. Serve the crisp with a big scoop of the bourbon ice cream! Or, vanilla ice cream if you are serving the under 21 crowd!

 

 


Notes

  • This is a bit of a disclaimer pertaining to the Bourbon Ice Cream.  This ice cream recipe is a bit softer than traditional ice cream due to the high volume of bourbon in the recipe. I tested it several ways and it truly has the best flavor as the recipe stands.  I wouldn’t recommend trying to pile it onto an ice cream cone!
  • If serving this to anyone under the age of 21, I would recommend omitting the bourbon in the fruit filling and serving it with vanilla ice cream instead. In place of the bourbon, you could use a bit of vanilla or almond extract.
  • The fruit and crisp topping will be heaped in the ramekins before baking.  During the baking process, the fruit will soften and collapse. 
  • Category: Dessert
  • Method: Bake/Churn
  • Cuisine: American

Keywords: blueberry cornmeal crisp, bourbon ice cream, fruit crisp, summer fruit, blueberries, blueberry crisp, cornmeal, crisp topping