Apple-Raspberry Cookie Cobbler

Apple-Raspberry Cookie Cobbler

Looking for a wonderful fruit dessert? Then check out this apple and raspberry cookie cobbler – served with ice cream.

Prep Time

10

Minutes

Total Time

1:55

Hr:Mins

Makes

10

servings

2
cans (21 oz each) apple pie filling with more fruit
1
bag (12 to 14 oz) frozen unsweetened raspberries (3 1/2 cups)
1/4
cup sugar
1
roll (16.5 oz) refrigerated sugar cookies
1
cup quick-cooking oats
2
tablespoons sugar
Ice cream, if desired
  1. Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix pie filling, raspberries and 1/4 cup sugar.
  2. In medium bowl, break up cookie dough. Add oats; mix well. Crumble mixture evenly over fruit mixture. Sprinkle 2 tablespoons sugar over top.
  3. Bake 50 to 60 minutes or until topping is golden brown. Cool slightly before serving, about 45 minutes. Serve with ice cream.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cookie dough isn’t only for cookies; it makes a great topping for your cobblers or crisps! Old-fashioned oats can be used in the topping mixture, but it will have a coarser, more crumbly texture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 2g),
  • Cholesterol 15mg;
  • Sodium 130mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 8g,
    • Sugars 50g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.