Recipe finder
Strawberry-Blueberry Cookie Crisp
- Makes: 8 servings
- Prep 10 mins
- Bake 25 mins
This quick-and-easy fruity crisp recipe is loaded with strawberries and blueberries. Top with crumbled pecan shortbread cookies for a dessert no guest can resist!
Ingredients
-
4
cups
hulled and quartered strawberries (about 1 pound)
-
2
cups
blueberries (2 packages, 4.4 ounces each)
-
1/2
cup
pecans, coarsely chopped
-
1/3
cup
sugar
-
1
tablespoon
cornstarch
-
3
tablespoons
orange juice
-
12
pecan shortbread cookies, crumbled (such as Keebler Pecan Sandies)
Directions
- Heat oven to 375 degree F. Coat a shallow 2-quart casserole with nonstick cooking spray.
- In a large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch. Spoon into the prepared baking dish and drizzle with orange juice.
- Sprinkle cookie crumbs over fruit mixture. Bake at 375 degree F for 20 to 25 minutes or until bubbly and topping is nicely browned. Cool; serve warm.
Nutrition Facts
(Strawberry-Blueberry Cookie Crisp)
Servings Per Recipe 8, chol. (mg) 5, sat. fat (g) 2, carb. (g) 36, Fat, total (g) 11, cal. (kcal) 246, sodium (mg) 106, pro. (g) 3, fiber (g) 3