Sugar Cookie Summer Berry Crisp

Recently I found myself with a tube of pre-made sugar cookie dough and no idea what to do with it. I needed it to test a recipe for an assignment but ended up going another way so it was left unused. I’m a bake from scratch kinda gal so I wasn’t really interested in baking up a batch of plain ‘ol packaged cookies but I didn’t want it to go to waste so I decided to stretch my culinary muscles and use it for something unique.

I have a ton of fresh berries in my fridge right now because my kids love snacking on them so I decided to turn the sugar cookie dough into an easy topping for Summer Berry Crisp. It was so crazy simple to do and since all of the butter, flour and sugar is already mixed into the store bought dough, all I needed to do was add crunch. By mixing in some old fashioned rolled oats and dolloping it over some fresh berries, I had myself one tasty and super easy Summer dessert and didn’t waste a thing

 

Sugar Cookie Summer Berry Crisp

Serves 4-6

 

Ingredients:

3-4 cups of fresh or frozen berries (I used blueberries and strawberries)

1 tablespoon granulated sugar

1 tablespoon all-purpose flour

1 tablespoon orange zest

1 (16.5 oz) package of refrigerated sugar cookie dough

3/4 cup old fashioned rolled oats

 

Instructions:

1. Preheat oven to 350 degrees.

2. In a large bowl, gently toss berries together with sugar, flour and orange zest. Pour into a 9-inch deep dish pie plate and allow to sit while you make the topping.

3. Place refrigerated cookie dough into a bowl along with rolled oats. Stir with a wooden spoon until combined. Cover the berries with 1/4 cup sized dollops of topping and bake for 30 minutes or until topping is lightly browned and berries are bubbly. Serve warm as is or with a scoop of vanilla ice cream.


5.0 from 1 reviews
Sugar Cookie Summer Berry Crisp
 
Author:
Recipe type: dessert
Ingredients
  • 3-4 cups of fresh or frozen berries (I used blueberries and strawberries)
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon orange zest
  • 1 (16.5 oz) package of refrigerated sugar cookie dough
  • ¾ cup old fashioned rolled oats
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, gently toss berries together with sugar, flour and orange zest. Pour into a 9-inch deep dish pie plate and allow to sit while you make the topping.
  3. Place refrigerated cookie dough into a bowl along with rolled oats. Stir with a wooden spoon until combined. Cover the berries with ¼ cup sized dollops of topping and bake for 30 minutes or until topping is lightly browned and berries are bubbly. Serve warm as is or with a scoop of vanilla ice cream.

 

Comments

  1. Jackie says

    I found your blog and this recipe via food gawker. Last night I made this, following the directions as written, and it turned out beautifully! It was so delicious served hot with vanilla ice cream!!! Thanks for the idea because I would have never thought to use cookie dough like that! 10/10 would make again.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: