I love cobbler. I love all kinds of cobbler. I love all types of crusts on my cobbler. You could say I am a cobbler connoisseur. I make the easiest, best and cutest cobbler ever! It is a southern-themed single-serving mixed berry and apple cobbler which is served in adorable little Mason Jars.
My recipe is adapted from Sandra Lee’s Semi-Homemade Cooking cookbook (2002) Her recipe is called Berry Cookie Cobbler. Like most of her recipes, this takes very little effort with superstar results.
Tonight we had a fabulous Independence Day celebration at a neighbor’s home and my quick, cute little cobbler wowed them.
2 Bags (12 ounces each) frozen mixed berries thawed.
1 Can (21-ounce) Apple Pie Filling, Comstock®.
1/2 to 3/4 Cup of Granulated Sugar, depending on taste.
1 Ready-to-Bake prepared Sugar Cookie Dough, Pillsbury®.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Preparation: Preheat oven to 350 degrees. In a large bowl mix berries, apple pie filling and sugar. Transfer fruit mixture to 4 ounce glass Mason Jars (fills about 18). Break apart a piece of cookie dough and crumble over the berry mixture in each jar. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
Here is what it looks like just before the cookie dough is added to the top. For best results, make sure the dough covers all of the fruit topping:
And here is what is looks like when it is ready to eat:
Super easy and always a crowd pleaser!