Cobbler-ing it Together

22 August, 2013 | | 2 Comments

I’m a pretty lazy cook to begin with, but this summer—after spending what felt like two months making my brother’s wedding cake—I have really taken it easy.

This fruit cobbler, made with mixed berries and topped with chocolate chip cookie dough, is about the easiest thing you could bake and call your own. All the ingredients can sit happily in your refrigerator until that moment when you suddenly find yourself in need of a warm, comforting dessert.

What makes it so last minute is that I cheat. Cheat, I say. Me, the baker-blogger who is obsessed with teaching people how to bake from scratch cheats and uses ready-made cookie dough in this recipe.

Other people did the work for me. That’s not lazy. That’s clever.

Maybe it shouldn’t be called cheating. It’s efficient! It’s economical! It means I can make a homey dessert in about five minutes! It feels a tad weird to break out a package of cookie dough, but I’m also a realist, and know that we are not always blessed with time to whip up a full-blown dessert.

Happy little lumps of dough, ready to turn into cookies.

This is a recipe begging for experimentation. Try sugar cookies as a topping instead of chocolate chip. Use a mixture of fruits, such as raspberry and peach. Whatever your fruit combo, throw in a couple of teaspoons of corn starch or tapioca starch (or even flour if you’ve nothing else), to help thicken the sauce.

Chocolate Chip Cookie Berry Cobbler

What You’ll Need:
  • 2  16-ounce bags frozen mixed berries, thawed and drained*
  • Zest of one orange (if you’re feeling fancy)
  • ½ cup granulated sugar
  • 1  tsp tapioca starch or corn starch
  • 1 14-ounce package  chocolate chip cookie dough (I used Immaculate Baking’s dough)
What You’ll Do:

1. Preheat the  oven to 350 degrees Fahrenheit.
2. Empty the bags of mixed berries into a baking dish. I used one  8 1/2-inches wide and 2 inches deep, and don’t recommend one any bigger  unless you are planning to alter the recipe.
3. Sprinkle the sugar, tapioca and orange zest on top, and mix to coat the berries.
4. Break the cookie dough into pieces and dot over the top of the berry mixture.
5. Bake about 25 minutes until berries are bubbly and cookies are baked through and browned. If things seem to be taking a ferociously long time to bake, loosely cover the pan with aluminum foil to encourage it along.

Serve it warm with a scoop of vanilla ice cream and you will be on your way to baking stardom.

*Of course you can use fresh fruit if you have it. A mixture of blueberries and chunks of peach, or apples and raspberries, or blackberries, raspberries and blueberries. Or whatever strikes your fancy, quite obviously.

Looking for more after-school treats? Howsabout some easy-to-make Whole-Wheat Blonde Brownies?

Please note: I have been known to write blogs that also appear on the Immaculate Baking website. And Immaculate Baking also sends me coupons so I get a little money off the cost. So, on occasion, I see what is possible to invent with their products; products which I enjoyed before they even sent me any coupons. Take a look at my homemade toaster pastries (aka, what copyright lawyers know as similar to PopTarts).

 

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2 Comments
  1. Anita J says:

    I’ve whined about this before but, squeaky wheel and all that….can someone please send the elf who sets up this site to programming school so that he/she can add a “Print” function? Please? Pretty please? These are recipes…they need to be printed or they aren’t happy. Thank you.
    btw…this “cobbler” looks awesome! :-)

  2. Marissa says:

    Ahhhhh! Grammanita! I hear you! And you don’t sound squeaky (in fact, I have never gotten this comment before); you sound sensible! Of course this site should have a print function. And all manner of better navigation, etc. You will be pleased to note that the elf who runs this site is going to have an overhaul of her website very soon–which should bring it up to at least 2004 in functionality, 2009 if we’re lucky. Heh…But seriously folks, I know how frustrating it is, and I’m sorry. Thanks for your patience, and I apologize for any batter-spatters on your computer screen. Watch this space. (And try the cobbler, it really is good.)

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