Saturday, September 6, 2014

Apple Raspberry Cookie Cobbler

     Here's a simple cobbler from Pillsbury made with refrigerated sugar cookie dough.  Another very good camping recipe, all you need is a dutch oven, a spoon, a can opener and a medium mixing bowl to prepare this home style dessert.  In my 12 inch dutch oven, the cobbler baked for 55 minutes with 12 coals in a ring around the base of the oven and 24 briquettes on the lid.  The apples and raspberries are an especially good combination but the cookie dough topping would work with any one of your favorite canned pie fillings for a quick and easy camping dessert.

Apple Raspberry Cookie Cobbler
2 21 oz cans apple pie filling
1 12 to 14 oz bag frozen unsweetened raspberries OR 3 cups fresh raspberries
1/4 cup sugar
1 16.5 oz roll refrigerated sugar cookie dough, at room temperature
1 cup quick-cooking oats
2 Tblsp sugar
Ice cream, if desired

     Lightly oil or spray 12 inch dutch oven.
     Mix pie filling, raspberries and 1/4 cup sugar and spread evenly in prepared oven.
     In medium bowl, break up cookie dough.
     Add oats; mix well.
     Crumble cookie mix evenly over fruit mixture.
     Sprinkle 2 tablespoons sugar over top.
     Bake at 350 degrees for 50 to 60 minutes or until topping is golden brown.
     Cool slightly before serving.
     Top with ice cream.
     Makes 8 servings.

Sprinkle cookie dough topping over fruit mixture then
sprinkle with sugar

Bake at 350 degrees for 50-60 minutes

Another very good camping cookie cobbler

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