Strawberry-Blueberry Cookie Crisp

Strawberry-Blueberry Cookie Crisp
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!
Makes 8
Prep 10 m
Bake 25 m



  1. 1 of 3 Heat oven to 375 degree F. Coat a shallow 2-quart casserole with nonstick cooking spray.
  2. 2 of 3 In a large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch. Spoon into the prepared baking dish and drizzle with orange juice.
  3. 3 of 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 for Strawberry-Blueberry Cookie Crisp
Servings Per Recipe: 8
Per Serving: 3 g pro., 36 g carb., 246 kcal cal., 106 mg sodium, 3 g fiber, 2 g sat. fat, 11 g Fat, total, 5 mg chol.