Cookie Dough Cobbler Recipes

BERRY COOKIE COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

COOKIE SWIRL COBBLER

Steps:

• Preheat oven to 350°. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into a long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture., Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners' sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm, with ice cream if desired.

COOKIE-CRUSTED PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
• Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

VERY BERRY SUGAR COOKIE COBBLER

Steps:

• Preheat oven to 350°.
• In large bowl, mix berries, pie filling, sugar and cinnamon.
• Transfer fruit mixture to 9 x 13 baking dish.
• Crumble cookie dough over fruit, covering thickly and completely.
• Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

COOKIE DOUGH COBBLER

Steps:

• Measure the berries into an 8-inch square or round baking dish that holds 8 cups.
• Sprinkle with the cornstarch and 2 tablespoons of sugar. Toss well to coat the berries.
• Preheat the oven to 350°F.
• Place the butter and remaining 1/3 cup sugar into a mixing bowl.
• Beat by hand or with an electric mixer just until blended.
• Do not whip the mixture.
• Add the egg, vanilla, cinnamon and nutmeg; blend well.
• In a small bowl, mix the flour, baking powder and salt using a fork.
• Stir into the butter mixture and blend just until the flour is moistened.
• Stir in the chocolate chips.
• Using a tablespoon, drop the cookie mixture over the berries in the dish.
• Do not completely cover the berries.
• Do not smooth the top.
• Bake in the centre of the preheated oven until golden and bubbly, about 45 minutes.
• Serve hot or cold with vanilla ice cream or frozen yogurt.