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)
- 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
- 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.
- Combine the flour, baking powder, and 1/2 teaspoon salt. Set aside.
- 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.
- 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).
- Preheat oven to 350 degrees.
- 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.
- 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.
- Place dish on a baking sheet and bake for about an hour, or until the top is golden.