Blueberry Brown Butter Cornflake Crisp

Easy as pie. No, actually much easier.

I think you can microdose heaven by gathering warm, syrupy fruit, buttery pastry and a little bit of half-melted ice cream on a spoon. God.

Sometimes these little moments of ecstasy are hard-earned. Sometimes, they’re practically handed to you. This is one of those times. This fruit crisp is a two-bowl, mix-and-dump, minimal ingredient affair. We’re going the extra mile by browning the butter, which I’m sure we all learned to do years and years ago when we couldn’t stop hearing about that one brown butter chocolate chip cookie. We’re also adding a little extra crunch and whimsy by way of cornflakes. Corn and blueberries has long been one of my favorite summer flavor combinations. There’s a similar mellow sweetness there that takes a turn in different directions, one toasty or creamy, the other juicy and acidic.

This recipe will take you about 45 minutes start to finish and can be served as soon as it’s cool enough to eat. Ice cream is a must, and I’m a particular fan of Van Leeuwen’s Honeycomb flavor in this context. They’re not paying me to say that, it’s just a really good match.

Serves: 6

Active time: 45 minutes

Difficulty: Easy