1 hr 5 mins
This cobbler, which I found in Chatelaine magazine, is a little different in that instead of a biscuit dough topping, it has a chocolate chip cookie dough topping. Different and delicious! Serve warm topped with vanilla ice cream.
My Private Note
Units: US | Metric
- 1 1/2 cups blackberries
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 pinch nutmeg
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons chocolate chips
- 1Measure the berries into an 8-inch square or round baking dish that holds 8 cups.
- 2Sprinkle with the cornstarch and 2 tablespoons of sugar. Toss well to coat the berries.
- 3Preheat the oven to 350°F.
- 4Place the butter and remaining 1/3 cup sugar into a mixing bowl.
- 5Beat by hand or with an electric mixer just until blended.
- 6Do not whip the mixture.
- 7Add the egg, vanilla, cinnamon and nutmeg; blend well.
- 8In a small bowl, mix the flour, baking powder and salt using a fork.
- 9Stir into the butter mixture and blend just until the flour is moistened.
- 10Stir in the chocolate chips.
- 11Using a tablespoon, drop the cookie mixture over the berries in the dish.
- 12Do not completely cover the berries.
- 13Do not smooth the top.
- 14Bake in the centre of the preheated oven until golden and bubbly, about 45 minutes.
- 15Serve hot or cold with vanilla ice cream or frozen yogurt.
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Nutritional Facts for Cookie Dough Cobbler
Serving Size: 1 (206 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 362.4
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 10.6 g
- Cholesterol 75.9 mg
- Sodium 94.8 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 6.2 g
- Sugars 27.1 g
- Protein 4.3 g