Strawberry-Blueberry Cookie Crisp | Midwest Living

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Strawberry-Blueberry Cookie Crisp

Strawberry-Blueberry Cookie Crisp

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  • Makes: 8 servings
  • Prep 10 mins
  • Bake 25 mins

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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!


  • 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)


  1. Heat oven to 375 degree F. Coat a shallow 2-quart casserole with nonstick cooking spray.
  2. In a large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch. Spoon into the prepared baking dish and drizzle with orange juice.
  3. 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, pro. (g) 3, cal. (kcal) 246, Fat, total (g) 11, carb. (g) 36, sat. fat (g) 2, chol. (mg) 5, sodium (mg) 106, fiber (g) 3

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