Very Berry Sugar Cookie Cobbler Recipes

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.

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.

Steps:

• Mix 1 cup flour and 1 cup sugar until well blended.
• Beat 1 eggs and add to flour and sugar mixture. Using a fork, work the egg into the flour and sugar until it resembles course meal.
• Put the frozen berries in a 8 x 11 casserole dish. You can spray the disk with a non-stick spray but I find it unnecessary when using a glass casserole dish.
• Sprinkle the flour crumb mixture over the berries, covering well.
• Drizzle the melted butter over the crumb mixture and put into a pre-heated 350 degree oven for 40 minutes or until top is golden.
• Serve warm with a scoop of your favorite vanilla ice cream.

Steps:

• Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.

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.

Steps:

• Heat the oven to 425°F.
• In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.
• In medium bowl, stir Bisquick™ mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
• Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
• Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

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.