Recipe by GREG IN SAN DIEGO
This is a recipe from Sandra Lee's Semi-Homemade Cooking, which I've modified a bit. It's so easy that it can be prepared in just a few minutes, yet the result is wonderful. A perfect dessert for a cold winter evening.
Top Review by Linda Saslove
WEll, I search all over Toronto for the Pillsbury sugar cookie dough. Nowhere. We used to have it. Anyhow, I decided to make the Betty Crocker sugar cookie recipe and put it on top. I used a square 8 inch pyrex dish. It overflowed (should have put it on a cookie sheet. After 45 minutes it looked done, so I took it out. When oven was cool I cleaned it. I served it and it was good, especially with haagendaaz vanilla icecream. Good berry mix of frozen blueberries, raspberries and strawberries with the apple filling, BUT, parts of cookie crust closest to berries were not cooked. So next time I will do for one hour. I will try the Pillsbury dough to see the difference, but honestly the Betty Crocker one should def. been cooked more since it was just made and not refrigerated. Still good though. I may cook 20 minutes more in oven tomorrow. Linda
- 2 (12 ounce) bags frozen mixed berries, thawed
- 21 ounces apple pie filling
- 1⁄3 cup granulated sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon nutmeg
- 18 ounces refrigerated cookie dough
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Mix berries, apple pie filling, sugar, cinnamon and nutmeg.
- Transfer mixture to an 8 x 8 x 2 baking dish.
- Crumble the cookie dough over the fruit mixture, covering it completely.
- Place baking dish on a cookie sheet and put both in oven.
- Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes.
- Serve with vanilla ice cream.