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Snickerdoodle Crisp


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  • 1 lb. refrigerated sugar cookie dough
  • 1 tbsp. ground cinnamon
  • 4 c. sliced peaches
  • 2 c. blueberries
  • 1/4 c. sugar
  • 1/2 tbsp. pure vanilla extract
  • 1 tsp. kosher salt
  • Cooking spray, for baking dish
  • 1 tbsp. cinnamon sugar
  • Vanilla ice cream, for serving


Adapted from


Step 1

Preheat oven to 375 degrees F.

In a large bowl, mix together cookie dough with cinnamon until combined. Set aside.

In another bowl, stir together peaches, blueberries, sugar, flour, vanilla, and salt and stir together until combined.

Spray a 9-x-13" baking dish with cooking spray. Add fruit mixture to baking dish. Top with 1" balls of sugar cookie dough and bake until fruit is bubbly and cookie crust golden, 1 hour. Sprinkle with cinnamon sugar.
Let cool, then serve with vanilla ice cream.


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