SUGAR COOKIE-BERRY CRISPS
If there's one thing we love, it's a brilliant dessert mashup. Here crisps meet cookies for an irresistible strawberry-raspberry crisp with a sugar cookie topping. Whoa.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour, the baking powder and salt. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes or until fluffy. Beat in egg. Beat in flour mixture just until blended. Shape dough into a ball; flatten slightly. Wrap in plastic wrap; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheet with foil. In large bowl, mix strawberries, raspberries, 1/3 cup granulated sugar and 1/4 cup flour. Divide mixture among 8 (8-oz) individual baking dishes (ramekins). Crumble cookie dough over berry mixture; sprinkle with coarse sugar. Place baking dishes on cookie sheet.
- Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 435, Carbohydrate 65 g, Fat 3 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 302 mg
TRIPLE BERRY COOKIE CRUMBLE
Prize-Winning Recipe Fall 2010! Sugar cookie mix and butter make an instant topping for a berry dessert crisp.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
- In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.
- In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.
- Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.
Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 25 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 47 g, TransFat 2 1/2 g
VERY BERRY SUGAR COOKIE COBBLER
A cobbler that is as easy as it gets, using frozen berries, canned apple pie filling and a topping of refrigerated sugar cookie dough. To make it the ultimate, serve with vanilla ice cream or whipped cream.
Provided by Marie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- In large bowl, mix berries, pie filling, sugar and cinnamon.
- Transfer fruit mixture to 9 x 13 baking dish.
- Crumble cookie dough over fruit, covering thickly and completely.
- Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.
Nutrition Facts : Calories 128.3, Fat 0.2, Sodium 25.3, Carbohydrate 32.7, Fiber 1.8, Sugar 12.4, Protein 0.9
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
MIXED BERRY CRISP
A classic berry crisp on top with a thicker cake base.
Provided by Rebecca
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
- Bake filling in the preheated oven until berries are hot, about 10 minutes.
- While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
- Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
- Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 48.1 g, Cholesterol 61 mg, Fat 24 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 14.7 g, Sodium 272 mg, Sugar 26.3 g
CRISP SUGAR COOKIES
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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