FRUIT CRISP, topped with Coriander Ginger Cookie Dough


2 cups fresh peaches slice (we leave peel on, or you may remove them)
4 cups fresh blueberries, washed
1 1/2 cups natural sugar
2 tablespoon cornstarch
1/2 teaspoon salt
1 batch raw cookie dough (see recipe)
PRE PREP: Make the cookie dough to make cookies, some of which can also become crisp topping.  If you make the cookie dough recipe in our book, you will see we strongly suggest you portion by scooping cookies and then freeze these individually before bagging them up. Then, you can take out frozen “pucks” and  bake them as needed from frozen.
And for this recipe, remove a few cookie “pucks” (as we refer to them) and thaw them to put them on top of the fruit for this recipe.

First, clean the blueberries and slice the peaches. Combine the sugar, cornstarch and salt and toss it with fruit.  Fill individual oven proof baking cups with the sugared fruit. Pinch pieces of thawed cookie dough and scatter on top of each cup of fruit. Bake in 350°F oven for 15-18 minutes. The fruit should bubble and dough brown. If the dough is browning too quickly before the fruit starts to bubble, turn down the oven to 325 and let it go until fruit bubbles. This step is important for the cornstarch on the fruit to cook and thicken the juices.

Serve with gently whipped cream  and/or  strawberry sorbet.



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