Prize-Winning Recipe Fall 2010! Sugar cookie mix and butter make an instant topping for a berry dessert crisp.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cups sliced fresh strawberries
cups fresh blackberries
cups fresh blueberries
teaspoon ground cinnamon
tablespoons cold butter or margarine, cut into pieces
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.
Serve with ice cream or whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 2 1/2g
- 2 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.