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Sugar Cookie-Berry Crisps

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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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.
Updated Sep 20, 2016
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Ingredients

Cookie Topping

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg

Berry Filling

  • 3 cups halved fresh strawberries
  • 3 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons coarse sugar
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition

435 Calories, 18g Total Fat, 5g Protein, 65g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Total Fat
18g
0%
Saturated Fat
11g
0%
Sodium
302mg
0%
Total Carbohydrate
65g
0%
Dietary Fiber
5g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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