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!




  • 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

246 calories; 11 g total fat; 5 mg cholesterol; 106 mg sodium. 36 g carbohydrates; 3 g protein;