More hamantaschen coming your way! Let me just tell you that my house actually smelled exactly like a blueberry crisp while these Blueberry Crisp Hamantaschen were baking. Oats and nuts toasting, blueberries bubbling, sweet lemony dough baking. These heavenly cookies need a dollop of whipped cream and a cup of hot tea.
I’m not saying you shouldn’t use store-bought blueberry jam from a jar (and you totally can) but there’s just something special about an easy homemade compote and you can taste it in every bite.
These Blueberry Crisp Hamantaschen are so much fun to make! I love when I get to use my hands while I’m baking. Would you believe the oat topping actually helps keep the hamantaschen from opening while they bake?!? I have found the answer! I have done it! You’re welcome.
Like mini blueberry crisp pies but better because they are actually cookies!
Yields makes 2 dozen
These hamantaschen are made dairy free with Rich’s Whipped Topping and margarine. Make dairy with unsalted butter and heavy cream.
- 2 sticks (1 cup) vegan butter/margarine
- 1/4 cup sugar
- 1/2 cup unwhipped whipping cream (such as Rich’s Whip Dairy Free)
- 1 Tbsp lemon zest
- 1/2 tsp vanilla extract
- 3 cups flour
- 1 cup blueberries (frozen or fresh)
- 1/4 cup pure maple syrup
- 1 Tbsp lemon juice
- 1 Tbsp water
- 2 tsp cornstartch
- 1/2 cup quick-cooking oats
- 1/4 cup all-purpose flour
- 1/4 cup chopped almonds or pecans (optional)
- 3 Tbsp brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp margarine, cold and cut up into cubes
- Beat together the margarine and sugar then add the unwhipped whipping cream, lemon zest and vanilla extract. Once everything is combined, slowly add the flour until the mixture is completely combined. Wrap the dough in plastic wrap and freeze for 10 minutes. You can also place in the fridge for up to 3 days before using.
- Combine the blueberries, maple syrup, lemon juice, water and corn starch in a small pot and mix until the cornstarch dissolves in the liquid. Set the pot over medium-low heat and simmer for 15-20 minutes, stirring occasionally so the compote doesn’t burn on the bottom. When the mixture is thick, remove the pot from the heat and allow the compote to come to room temperature.
- Combine the oats, flour, nuts, brown sugar and cinnamon and stir to combine. Using a fork, blend the margarine into the oat mixture until the mixture is coarse and the margarine pieces are small but visible.
- Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit on the counter for a few minutes, just to warm it up a bit. It’s much easier to roll out at room temperature. Lightly flour the counter and roll out the dough. Don’t make the dough too thin or it won’t hold together while it bakes. Cut out rounds of dough using a 3-4 inch cookie cutter. You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for!
- Move the dough rounds to a parchment lined cookie sheet, brush the edges with water then add a half teaspoon of the blueberry compote and pinch the edges together to create a triangle.
- Brush the tops of the hamantaschen with water and gently press around a half teaspoon of the topping into the center of the hamantaschen, making sure not to ruin the triangle shape. Any topping that falls off the top can be gently pressed into the sides of the hamantaschen.
- Bake for 12-14 minutes, until lightly golden brown on top. Move the baked hamantaschen to a cooling rack to cool completely.