• 1 Rating

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.

Source: Better Homes and Gardens
Advertisement

Cookie-Fruit Crisp

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

*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 Facts (Cookie-Fruit Crisp)

411 calories; 14 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 12 mg cholesterol; 220 mg sodium. 515 mg potassium; 69 g carbohydrates; 5 g fiber; 38 g sugar; 5 g protein; 632 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Powdered Sugar Icing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine powdered sugar, vanilla, and milk . Stir in additional milk, 1/2 teaspoon at a time, until icing is drizzling consistency.

    Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0