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
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