Snickerdoodle Crisp
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Sweet fruit cookie topping = #summerdessertgoals.
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. vanilla extract
1/4 tsp. kosher salt
Cooking spray, for pan
2 tbsp. cinnamon sugar
Vanilla ice cream, for serving
Instructions
Preheat oven to 375 degrees F. In a large bowl, mix together cookie dough with cinnamon until combined. Set aside.
In another bowl, stir together peaches, blueberries, sugar, flour, vanilla, and salt and stir together until combined.
Spray a 9-x-13" baking dish with cooking spray. Add fruit mixture to baking dish. Top with 1" balls of sugar cookie dough and bake until fruit is bubbly and cookie crust golden, 1 hour. Sprinkle with cinnamon sugar.
Let cool, then serve with vanilla ice cream.
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