Cookie-Fruit Crisp
Recipe from
Better Homes and Gardens
This fruit crisp recipe is crowned with rounds of cookie dough kneaded in graham cracker crumbs. Powdered sugar icing is drizzled over the entire dessert for a finishing touch.
Servings:
Makes 6 to 9 servings.
Prep Time:
40 mins
Total Time:
2 hrs 20 mins
Ingredients
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8 cupsfresh fruit, such as thinly sliced and pitted nectarines, peaches, and/or plums, or blueberriessee savings
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3 Tbsp.all-purpose floursee savings
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2 Tbsp.packed brown sugarsee savings
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1 Tbsp.fresh lemon juicesee savings
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1 tsp.ground cinnamonsee savings
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1/2 an 18-oz. pkg.refrigerated sugar cookie doughsee savings
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1/2 cupgraham cracker crumbssee savings
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1/3 cupchopped hazelnuts* or pecans, toasted (optional)see savings
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1 recipePowdered Sugar Icing or honeysee savings
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Directions
1.
Preheat oven to 350 degrees F. In a large bowl combine fruit, flour, brown sugar, lemon juice, and cinnamon. Toss to coat; transfer to a 10-inch oven-safe skillet, or 7-7/8x7-7/8x1-7/8-inch foil pan. Set aside.
2.
Combine dough and graham cracker crumbs in medium bowl; knead until well combined. Divide dough in 9 portions. With hands, on a lightly floured surface, flatten each portion to 2-1/2-inch round. Arrange rounds on fruit mixture; sprinkle with nuts.
3.
If using foil pan, place on baking sheet. Bake for 55 to 60 minutes or until filling is bubbly around edges and top is golden brown. Cool on wire rack for 45 minutes. Before serving, drizzle with Powdered Sugar Icing or honey; serve warm. Makes 6 to 9 servings.
4.
Powdered Sugar Icing: In a small bowl combine 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 teaspoon milk . Stir in additional milk, 1/2 teaspoon at a time, until icing is drizzling consistency.
5.
*TEST KITCHEN TIP: To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so nuts do not burn. Place nuts on a clean kitchen towel, fold towel over nuts, and rub vigorously to remove loose skins.
Nutrition information
Per serving: Calories 411, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 3 g, Cholesterol 12 mg, Sodium 220 mg, Carbohydrate 69 g, Total Sugar 38 g, Fiber 5 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet.
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Articles
Bittersweet Bliss: Strawberry-Rhubarb Crisp
...Few desserts signal the arrival of spring quite like a sweet-tart Strawberry-Rhubarb Crisp or pie... only half of the stalks. With them, I made a tart, a crisp, and a batch of strawberry-rhubarb jam. All... for celebration (I kept my plant alive!). Sounds like the perfect time for a Strawberry-Rhubarb Crisp. rhubarb... read more...
...Few desserts signal the arrival of spring quite like a sweet-tart Strawberry-Rhubarb Crisp or pie... only half of the stalks. With them, I made a tart, a crisp, and a batch of strawberry-rhubarb jam. All... for celebration (I kept my plant alive!). Sounds like the perfect time for a Strawberry-Rhubarb Crisp. rhubarb... read more...
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