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Strawberry-Blueberry Cookie Crisp
Bake: 25 mins at 375°F
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
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.
