Snickerdoodle Crisp - Cooking Tricks

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Monday, October 30, 2017

Snickerdoodle Crisp

Sweet fruit & cookie topping it's summer dessert goals.
TOTAL TIME: 
PREP: 
LEVEL: EASY

INGREDIENTS
  • 1 lb. refrigerated sugar cookie dough
  • 1 tbsp. ground cinnamon
  • 4 c. sliced peaches
  • 2 c. blueberries
  • 1/4 c. sugar
  • 1/4 c. all-purpose flour
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • Cooking spray, for pan
  • 2 tbsp. cinnamon sugar
  • Vanilla ice cream, for serving
DIRECTIONS
  1. Preheat oven to 375°. In a large bowl, mix together cookie dough and cinnamon until combined. Set aside.
  2. In another bowl, stir together peaches, blueberries, sugar, flour, vanilla and salt and stir together until combined.
  3. Spray a 9"-x-13" baking dish with cooking spray. Add fruit mixture to baking dish, then top with 1" balls of sugar cookie dough and bake until fruit is bubbly and cookie crust golden, 1 hour. Sprinkle with cinnamon sugar.
  4. Let cool, then serve with ice cream.

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