Very Berry Sugar Cookie 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.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

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.

TRIPLE BERRY COOKIE CRUMBLE

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
• In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.
• In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.
• Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.

SUMMER BERRY COBBLER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper.
• In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan.
• In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture.
• Bake 35 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about 1 hour.
• In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.

BERRY COBBLER

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.

BERRY COOKIE COBBLER

Steps:

• 1. Mix ½ your bag of berries with half the pie filling in a bowl. Stir slowly adding in your sugar, cinnamon, and nutmeg (and extract).
• 2. Put into a lightly greased pie pan.
• 3. Either roll out the cookie dough to make a pie crust or throw chunks on the berries. Make sure to cover at least ¾ of the pie. (NOTE: DON'T OVER FILL THE PAN).
• 4. Back at 375 F for about 30 mins - 1 hour and 30 minutes Finished with crust is hard. Make sure baking sheet is under it when backing.

BROWN SUGAR BERRY COBBLER

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.
• Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
• Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool to warm, about 30 minutes.