• Cook with Love and Kosher Salt

     

blueberry sugar-cookie crisp

This recipe caught my eye big time!  Never saw sugar cookie crisp topping so I was thrilled (well, that word may be too strong) but excited to try this out.  Sweet success.  I knew it when I saw it.  It came from Oprah who is often right about “favorite things”.   The bottoms is a simply blueberries and sugar – and the top – yeah, just a basic sugar cookie.  The berries need to sit, and the dough needs to rest – so start this earlier than you need to bake it.  So easy, fresh, clean, and delightful this was great with vanilla ice cream and freshly whipped cream, fresh blueberries and raspberries.  Silvia and her family loved it – which was great because I love her taking such good care of Rondo.  That’s all for now.  Oh, get the best berries that you can find.  Right now the farmer’s markets have an abundance.

blueberry sugar-cookie crisp (from Oprah Magazine August 2014):

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 large egg
2 teaspoons vanilla extract
4 pints (about 2 lbs) blueberries
zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
vanilla ice cream
freshly whipped cream
fresh raspberries and blueberries

In a large bowl, combine the berries, 1/2 cup of the sugar, 1/2 teaspoon kosher salt, lemon zest, lemon juice, and cinnamon.  Stir, mashing slightly.  Cover and refrigerate for about 2 hours.

dough-

Combine the flour, baking powder, and 1/2 teaspoon salt.  Set aside.

With the paddle attachment, beat the butter, remaining 1 cup sugar, and brown sugar.  Beat until lighter and fluffy and scrape down the sides and beat again.

Add the egg and vanilla and mix until combined.  Stir in the dry ingredients and mix until just combined.   Wrap in plastic wrap and let rest until berries are ready.  You can also make this ahead and keep in fridge.

Preheat oven to 350 degrees.

Strain berries and save the juice.  I actually didn’t have juice which I think is weird.  But if you don’t, don’t worry.  If you do, boil the juice until it reduces by about half.  Pour over the strained berries.

Place the berry mixture in a 9×13 dish – or 2 smaller casserole dishes.  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 tad more sugar (I didn’t do this, but I think would be great.)

Place dish on baking sheet and bake until the top is golden – plus or minus an hour or so.

Serve warm with ice cream, whipped cream, and fresh berries and enjoy-

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