Blueberry Sugar Cookie Crisp

I originally saw this recipe in a copy of Oprah Magazine and later tracked it down online when I found myself craving it. This treat is just so very good. Blueberries are some top contenders in my favorite fruit category, and they are in their prime right now, making them plump, juicy and flavorful. The sugar cookie topping is an unexpected and drool-worthy twist on the standard crisp topping variation, making it quite the shining star. Be sure to note that you’ll need two+ hours to let the berries sit and soak before you top them with the sugar cookie dough. Also, let this cool a bit before digging in – I couldn’t resist and started chowing down on my treat right when the crisp came out of the oven, but I must admit that the dessert tasted more flavorful and complex when I let it cool significantly, as the sugar cookie topping had soaked up some of the tasty blueberry juice. As you’d imagine, this crisp pairs perfectly with vanilla ice cream.

Blueberry Sugar Cookie Crisp

Recipe via Lisi’s Luscious Desserts (original recipe via Oprah Magazine)

Blueberry Sugar Cookie Crisp

Ingredients:

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and 1/2 cups sugar, divided
  • 1 tablespoon light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 4 pints (about 2 lbs) blueberries
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon

Directions:

  1. In a large bowl, combine berries, 1/2 cup of sugar, 1/2 teaspoon salt, lemon zest, lemon juice, and cinnamon. Stir, mashing slightly. Cover and refrigerator for about 2 hours.
  2. Combine the flour, baking powder, and 1/2 teaspoon salt. Set aside.
  3. With the paddle attachment, beat the butter, remaining 1 cup of sugar, and brown sugar. Beat until light and fluffy; then scrape down the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined. Stir in the dry ingredients and mix until combined. Wrap in plastic wrap and let rest until berries are ready (you can also make this ahead and keep it in the fridge).
  5. Preheat oven to 350 degrees.
  6. Strain the berries and save the juice (if you don’t have any juice, no worries – it is not crucial, just an added bonus). Boil the juice until it reduces by half. Put the berries in a 9×13 baking dish and pour the liquid over the strained berries.
  7. Take the sugar cookie dough and flatten between palms to about 1/2 inch thick. Lay flattened balls of dough over the berries to almost cover. Sprinkle with a pinch of sugar.
  8. Place dish on a baking sheet and bake for about an hour, or until the top is golden.
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Week & End

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Happy Sunday! How has your weekend been? Mine has been so relaxing and lovely. Kyla (and her sweet Scottie, Franklin) came over on Friday night and we drank crisp, cold white wine while making a splendid dinner of bruschetta and spinach salad. We took our pups for a walk, had long talks, and reveled in one another’s company. There’s nothing sweeter than a night in with a best friend, is there? The rest of this weekend was spent savoring relaxation, free time, and air conditioning – the summer heat has finally descended upon Texas, so it’s been nice to post up indoors and get a few projects done.

If you’re in an evening blog-reading mood, enjoy some fun links!

The photo above, documenting my enjoyment of both coffee & tacos at my favorite spot, is a tribute to the blog’s namesake, of course, and an image from Mom & Dad’s visit to Dallas, which I’ll post about soon! While we didn’t eat at Good 2 Go Taco this weekend, James and I did just get back from dinner at Taco Joint, another spot that we love. The restaurant just opened its third location a mere 1.5 miles from our house, which we are very excited about. We love their tacos, queso, and salsas (especially the jalapeño ranch dip).

I really liked the post on Camille Styles’s blog about creating ways to look forward to Mondays. I tried one of the tips and made plans to meet Heather tomorrow for a lunch date at CBD Provisions. It’s helping a little, but I do find myself wishing the weekend could linger on. However, I did love this quote from the post – it was so poignant and worth taking to heart:

“Let’s face it: life is too short to hate 1/7 of the weekdays! Instead of bemoaning that it’s ‘another Monday,’ practice a spirit of gratitude for another day to live life to the fullest and be your very best self.”

Kyla and I made this blueberry sugar cookie crisp for dessert on Friday evening and it was delicious (James and I are still living off of the leftovers, paired with vanilla ice cream, of course). I’ll post the full recipe on Tuesday!

Have you visited Rifle Paper Co.’s website since they launched their new design? It’s so gorgeous that I want to live in it, and it makes me want to buy a bunch of paper products (like the passport pocket notebooks, all of the greeting cards, and the paint strokes weekly desk pad).

Allison lent me her copy of The Vacationers and I devoured it this weekend, finishing the entire book in two days. It was so good and so well-written. I highly recommend it!