Cookie Fruit Crisp
Transform your dessert game with this irresistible Cookie Fruit Crisp, a delightful twist on the classic fruit crisp that's sure to impress. Bursting with tender, cinnamon-spiced apples and juicy berries, this recipe pairs the fruity filling with a one-of-a-kind topping featuring buttery sugar cookie crumbs, rolled oats, and a hint of vanilla. With just 20 minutes of prep time, this easy baked dessert comes together quickly, making it the perfect sweet ending for weeknight dinners or festive gatherings. Serve it warm, fresh out of the oven, and elevate the experience with a scoop of creamy vanilla ice cream or a dollop of whipped cream. This Cookie Fruit Crisp is a crowd-pleaser that balances comforting nostalgia with a playful cookie-inspired twist—your new go-to treat for any occasion!
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Recipe Information
Ingredients
- 4 medium, peeled, cored, and sliced apples
- 1 cup fresh or frozen berries
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 0.75 cup all-purpose flour
- 0.5 cup old-fashioned rolled oats
- 0.5 cup (cold, diced) butter
- 0.5 cup sugar cookie crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or a similar-sized ovenproof dish.
In a large mixing bowl, combine the sliced apples, berries, brown sugar, ground cinnamon, and lemon juice. Toss well to coat the fruit evenly.
Spread the fruit mixture evenly across the bottom of the prepared baking dish.
In a separate medium mixing bowl, whisk together the flour, rolled oats, sugar cookie crumbs, granulated sugar, and salt.
Add the diced cold butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs. Stir in the vanilla extract.
Evenly sprinkle the cookie-based crisp topping over the fruit layer, ensuring full coverage.
Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Allow the Cookie Fruit Crisp to cool for about 10 minutes before serving. This allows the flavors to meld and the dish to set slightly.
Serve warm on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
