Strawberry-Blueberry Cookie Crisp
Recipe from
Family Circle
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!
Servings:
8 servings
Prep Time:
10 mins
Total Time:
35 mins
Ingredients
-
4 cupshulled and quartered strawberries (about 1 pound)see savings
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2 cupsblueberries (2 packages, 4.4 ounces each)see savings
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1/2 cuppecans, coarsely choppedsee savings
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1/3 cupsugarsee savings
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1 tablespooncornstarchsee savings
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3 tablespoonsorange juicesee savings
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12pecan shortbread cookies, crumbled (such as Keebler Pecan Sandies)see savings
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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.
Nutrition information
Per serving: Calories 246, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 106 mg, Carbohydrate 36 g, Fiber 3 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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