I’d like to tell you this recipe is the result of my own hard work, carefully thought out and planned. But really, it was an accident of leftovers. When I was developing the recipe for my Peach Amaretto Cheesecake, I found myself with a lot of amaretti cookies. I’d also had one of those farmers market shopping sprees when I bought an absolute glut of all the gorgeous summer fruit. I love the sweet-bitter taste and airy texture of amaretti, but I know I can’t just eat them all by myself by the handful. Scratch that, I can, but I know I shouldn’t. As delicious as the juicy peaches with the edge of almond is, I knew it would work beautifully with dusky blueberries. So what started with one little ramekin of excess blueberries sprinkled with some leftover cookies has turned into a favorite summer dessert. At the beginning of fruit season, I make sure I have some amaretti tucked in the pantry.
This crisp is gorgeous on its own, but feel free to top it with a little scoop of vanilla ice cream – or gelato to add to the Italianate flair. And while you are at it, an ice cold shot of limoncello is a refreshing twist. I easily find amaretti cookies at grocery stores; check the International or pasta sections if they are not near the cookies. I keep a small bottle of amaretto liqueur in the cabinet because it is a great addition to so many baked goods, but you can by the miniature airplane bottles as well.
Ingredients
- For the Blueberries
6 cups fresh blueberries
2 Tablespoons light brown sugar
1 Tablespoon cornstarch
¼ cup amaretto
½ teaspoon cardamom
½ teaspoon nutmeg
Pinch of salt
- For the Amaretti Crisp
2 cups amaretti cookies
1 cup all-purpose flour
1 cup light brown sugar
½ cup (1 stick) unsalted butter, melted and cooled
Directions
- For the Blueberries
- Preheat the oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a bowl or in the prepared pan, toss the blueberries with the sugar, cornstarch, cardamom, nutmeg and a pinch of salt until the berries are evenly coated. Pour over the amaretto and toss again until the mixture is well combined.
- For the Crisp
- Put the cookies in a large ziptop bag and use your hands or a rolling pin to crush them to fine crumbs. Pour into a bowl and add the flour and sugar and toss to combine. Pour in the melted butter and stir until all the crumbs are wet. Sprinkle the crisp topping over the blueberries in the pan in an even layer.
- Bake for 30 – 35 minutes until the berries are bubbling and the top is crispy. Let sit for five minutes before serving.
Bookmarking this recipe for my weekend baking. Great idea for a lighter dessert to go with the season’s outdoor entertaining vibe!