- 1
- 180 mins
Ingredients
- Cookie Topping:
- 2 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- Berry Filling:
- 3 cups halved fresh strawberries
- 3 cups fresh raspberries
- 1/3 cup granulated sugar
- 1/4 cup Gold Medal™ all-purpose flour
- 2 tablespoons coarse sugar
Preparation
Step 1
1
In medium bowl, mix 2 cups flour, the baking powder and salt. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes or until fluffy. Beat in egg. Beat in flour mixture just until blended. Shape dough into a ball; flatten slightly. Wrap in plastic wrap; refrigerate at least 2 hours.
2
Heat oven to 350°F. Line cookie sheet with foil. In large bowl, mix strawberries, raspberries, 1/3 cup granulated sugar and 1/4 cup flour. Divide mixture among 8 (8-oz) individual baking dishes (ramekins). Crumble cookie dough over berry mixture; sprinkle with coarse sugar. Place baking dishes on cookie sheet.
3
Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.