Strawberry-Blueberry Cookie Crisp

Ingredients

• 4 cups strawberries, hulled and quartered
• 2 cups blueberries
• 1/2 cup pecans, coarsely chopped
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 3 tablespoons orange juice
• 12 pecan shortbread cookies, crumbled (such as Keebler Pecan Sandies)

Directions

1. 1

   Heat oven to 375 degrees.

2. 2

   Coat a shallow 2-quart casserole with nonstick cooking spray.

3. 3

   In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch.

4. 4

   Spoon into the prepared baking dish and drizzle with orange juice.

5. 5

   Sprinkle cookie crumbs over fruit mixture.

6. 6

   Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned.

7. 7

   Cool; serve warm.