I love a strawberry crumble but sometimes I want to just switch it up a bit. Somehow this feels just a bit fancier and a fun unexpected twist. Jammy strawberries with pockets of cream cheese, topped with a fun crust and buttery nut topping to really elevate it.
time 1 hour (10 minutes hands on) | yields 6
what sugar cookie dough do you use: I use 2 of the 468g pillsbury rolls so I can shape it and make it look more rustic. It is a bit harder to find though so if you can only find the pre-sliced ones, just layer them on as is in a fun circular shape.
riff: use any fruit you have on hand
storing: cover and refrigerate up to 3 days. The cookie top will soften slightly but the flavor only gets better.
reheating: warm in a 350F oven for 10–15 minutes to crisp the top back up, or microwave individual portions for 30–45 seconds.
make it GF: ❌
make it DF: ❌
For the filling:
2 lbs fresh strawberries
1 tsp vanilla
2 tbsp flour
1/2 lemon
1/2 cup cream cheese
2 packs sugar cookie dough
For the topping:
2 tbsp butter
2 tbsp cane sugar
1/4 cup pistachios
To serve:
vanilla ice cream (optional)
prep the filling
preheat oven to 400F.
wash, stem, and dice 2 lbs strawberries.
add to a 10 inch cast iron pan and mix in 1 tsp vanilla, 2 tbsp flour, and juice and zest of 1/2 lemon. Drop in 1/2 cup cream cheese, in small chunks, throughout and lightly mix in.
top + bake
take chunks of sugar cookie dough and flatten, then layer on top of the strawberry mixture.
in a small bowl, melt 2 tbsp butter. Add in 2 tbsp cane sugar and 1/4 cup chopped pistachios. Drizzle over cookie dough.
bake for 40 minutes until dough is golden on top and cooked through.
Let me know below if you make this!
