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Berry Cookie Cobbler Recipe

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This recipe for Berry Cookie Cobbler, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Schaefer Family
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-12 oz. bag frozen mixed berries, thawed
1-12 oz. bag frozen raspberries, thawed
1-21 oz. can apple pie filling
1/3 c. granulated sugar
1 1/2 tsp. ground cinnamon
1-18 oz. roll prepared cookie dough
Vanilla ice cream

Directions:
Directions:
Preheat oven to 350 degrees.

In a large bowl, mix both bags of berries, apple filling, sugar, and cinnamon. Transfer mixture to an 8x8x2-inch baking dish, or spoon into individual-sized ramekins. Crumble cookie dough generously over fruit, covering completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Adapted from Sandra Lee Episode #SH1A01 2006 Television Food Network, G. P.

Personal Notes:
Personal Notes:
You can use whatever mixture of frozen berries that you prefer. It's great with all raspberries, mixture of strawberries and raspberries, or even with two bags of the mixed berries for more variety.
When baking, you may want to place a cookie sheet under the pan or ramekins in case the fruit mixture bubbles over the side during baking.

 

 

 

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