scene: we had a change in plans for Easter, and I’ve been cooking a little dinner for just hunny and myself. he comes in and looks at the 2 berry cobblers on the stove.
him: what’s the single-serving size one for, photo op?
me: no, wiseguy. not all the berries would fit in the pieplate, so that’s what was left over. and well, yes, photo op.
Berry Cookie Cobbler
24 oz frozen mixed berries, thawed
1 can (21 oz) apple pie filling
1/3 c sugar
1 1/2 t ground cinnamon
1 roll pilsbury sugar cookie dough
Preheat oven to 350 degrees. Mix berries, apple pie filling, sugar and cinnamon and place in baking dish. (I use a Pampered Chef deep dish pie plate, and toss the littlle bit of left-over into another much smaller baking dish.) I got this sweet Pyrex dish from claireferrante on etsy.
Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered til crust is golden and crisp and juices bubble, about 45 minutes. Serve warm with icecream, or at room temp or eat spoonfuls cold from the fridge. I won’t judge.
