Triple Berry Sugar Cookie Cobbler
Ripe, juicy berries are topped with a delicious sugar cookie crust and baked until they are piping hot. This sweet treat is perfect for summer, topped with a little whipped cream or vanilla ice cream.
Servings: 8 servings
Ingredients
- 2 cups sliced strawberries
- 2 cups blueberries
- 2 cups raspberries
- 3/4 cup granulated sugar
- 1/4 cup flour
- 2 tablespoons lemon juice
- 1 pouch Betty Crocker Sugar Cookie Mix 1 lb. 1.5 oz
- 1 stick softened butter 1/2 cup
Instructions
- Preheat oven to 350 degrees and grease a 13x9 pan with cooking spray.
- In a large bowl, combine berries with sugar, flour and lemon juice. Set aside.
- In a stand mixer with the paddle attachment, stir sugar cookie mix and softened butter until fully combined and crumbly.
- Pour berry mixture into the prepared pan and spread evenly. Sprinkle sugar cookie mixture evenly over the berries.
- Cover a large cookie sheet with foil and place the pan on the cookie sheet. This will help catch any drips if the berries bubble over the top.
- Bake at 350 degrees for 45-50 minutes, or until the sugar cookie topping is golden brown and berries are nice and bubbly.
- Cool slightly before serving. Can be served warm or cold, topped with whipped cream or vanilla ice cream.
Notes
Try other cookie mix pouches for new flavor exploration.
Nutrition
Calories: 480kcal | Carbohydrates: 85g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 269mg | Potassium: 141mg | Fiber: 4g | Sugar: 54g | Vitamin A: 387IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg
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