Sugar Cookie Summer Berry Crisp

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It’s time for a good, old 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.

Sugar Cookie Summer Berry Crisp

Hollie Schultz

Sugar Cookie Summer Berry Crisp

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine dessert

Servings 8 servings

Calories 238 kcal

Ingredients

  

1x2x3x

• ▢ 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 refrigerated sugar cookie dough
• ▢ 3/4 cup old fashioned rolled oats

Instructions

 

• Preheat oven to 350 degrees.
• 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.
• 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.

Nutrition

Calories: 238kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 4mgSodium: 114mgPotassium: 119mgFiber: 3gSugar: 21gVitamin A: 44IUVitamin C: 2mgCalcium: 13mgIron: 1mg

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