Blueberry Sugar Cookie Crisp
Inspired by cobblers she's had in her life, Vivian Howard's sugar cookie crisp is a great way to use fruit that might not be perfect.


  1. In a large bowl, mash filling ingredients together. Cover and let sit for several hours or overnight.
  2. Lots of juice will have leached out of your fruit. Strain the juice, and pour it into a saucepan over medium heat. Reduce it by half, until it is thick enough to coat a spoon. Cool to room temperature, and gently stir it back into the berries. It should coat and cling to fruit.
  3. To prepare the crust, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk together flour, cornmeal, baking powder and salt. Slowly stir dry ingredients into butter mixture until evenly combined. Roll into a ball, cover with plastic wrap and let it rest. You can make this several days in advance or even make a large batch and freeze it. You just need to bring it to room temperature before rolling it out.
  4. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish, and spoon in the fruit. The filling should be about 1 ½ inches deep in the pan, so add more berries if necessary.
  5. Roll out the crust to ½-inch thick in a rectangular shape to cover most of filling, leaving about ½ inch with no crust as a border on all sides.
  6. Place the baking dish on top of a large cookie sheet, in case it bubbles over. Bake for about an hour, or until top is nice and brown, not pale, but dark golden and slightly crispy looking. Serve hot with ice cream.

Tips & Notes

If you have cute, oven-safe dishes you’d rather use than one baking dish, go for it. The goal is to have 1 ½ inches of fruit with a ½-inch cookie crust on top, so increase both by that ratio if your dishes go deeper.


  1. Hello! I just received and read the summer 2015 edition of Field and Family magazine. As usual, it was filled with interesting information and photos, and I thoroughly enjoyed it.

    I did, however, find a small “glitch” in Vivian Howard’s Blueberry Sugar Cookie Crisp recipe. I’ve been watching her TV show since its inception, and love it. She and Ben have accomplished so much. So please don’t take my comments as criticism…

    Vivian says to “mash filling ingredients together”, and this includes the blueberries, per the recipe list on the left. Then later she says to cool the mixture, and gently stir it into the berries. What berries?!? I mashed them all up earlier! 🙂 Should I have reserved half/some of the berries?

    I’m going to try this recipe, and will reserve berries for the later step. It sounds delicious.

  2. Hi Bill,

    Actually, you started out correctly – it’s just an issue with her wording. We had some confusion too, so we edited it a bit, but apparently it’s still a little unclear. Sorry about that!

    You do mash up the berries with the sugar, salt and lemon. After several hours, you strain the juice from that mashed-up filling mixture into a saucepan. So now you have your juice heating in the saucepan, but then you have the strained berry filling mixture in a separate container. Once the juice has reduced by about half (thick enough to coat a spoon), you add it back to the berries. So these aren’t new berries, just what you had separated from the juice.

    I hope that makes sense, but let me know if you have any other questions. Thanks!

    Jessy Yancey
    editor, Farm Flavor/North Carolina Field and Family


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