Snickerdoodle Crisp
Sweet fruit + cookie topping = #summerdessertgoals.
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- Yields:
- 6
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
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
- Step 1Preheat oven to 375°. In a large bowl, mix together cookie dough and cinnamon until combined. Set aside.
- Step 2In another bowl, stir together peaches, blueberries, sugar, flour, vanilla and salt and stir together until combined.
- Step 3Spray 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.
- Step 4Let cool, then serve with ice cream.
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