Fruits came into season at slightly different moments over the summer: the blueberries first, then blackberries, peaches, figs and, finally, apples. When each made its debut, my mom topped a panful of fruit with biscuit dough and baked a simple, bubbly dessert that my sisters and I gobbled down hot, in bowls swimming with melted vanilla ice cream. That memory inspired my blueberry crisp, which I top with something akin to a sugar cookie—better than biscuits, in my book.

Serves 4


  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 1 Tbsp. light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 4 pints (about 2 pounds) blueberries
  • Zest of 1 lemon
  • 2 Tbsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • Vanilla ice cream, for serving


    Active time: 15 minutes
    Total time: 35 minutes

    In a medium bowl, combine flour, baking powder and 1/4 tsp. salt. Using a stand mixer fitted with a paddle attachment, cream butter, 1 cup granulated sugar and brown sugar until light and fluffy. Add egg and vanilla and mix to combine. Slowly add flour mixture, mixing until just combined. Wrap dough with plastic wrap and refrigerate.

    In a large bowl, combine berries, remaining 1/2 cup granulated sugar and 1/2 tsp. salt, cinnamon, and lemon zest and juice. Stir, mashing slightly. Cover and refrigerate 2 hours.

    Strain berry mixture, adding juice to a small saucepan, and return berries to bowl. Simmer juice on medium heat until reduced by half, about 10 minutes. Pour over fruit and stir.

    Preheat oven to 350°. Spoon fruit mixture into a 9" x 13" oven-safe dish. Flatten balls of dough between your palms into 1/2"-thick rounds and lay over fruit. Repeat until fruit is mostly covered. Place dish on a baking sheet and bake until the top is golden, about 1 hour. Serve warm with ice cream.

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