Strawberry-Blueberry Cookie Crisp - cooking recipe

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)

Preparation

Heat oven to 375 degrees.
Coat a shallow 2-quart casserole with nonstick cooking spray.
In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch.
Spoon into the prepared baking dish and drizzle with orange juice.
Sprinkle cookie crumbs over fruit mixture.
Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned.
Cool; serve warm.