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!

Strawberry-Blueberry Cookie Crisp
Servings: 8 Prep 10 mins Bake 375°F 25 mins


  • 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)

Make It

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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 246, Fat, total (g): 11, chol. (mg): 5, sat. fat (g): 2, carb. (g): 36, fiber (g): 3, pro. (g): 3, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.