Sugar Cookie Cran-Apple Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups fresh or frozen cranberries |
1 1/2 cups sugar |
2/3 cup water |
5 large cooking apples, peeled and chopped |
2 tablespoons cornstarch |
2 tablespoons water |
1 cup coarsely chopped pecans |
1/2 cup raisins |
1/2 brown sugar cookie dough |
vanilla ice cream (optional) |
Directions:
1. Combine first 4 ingredients in a Dutch oven or large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Combine cornstarch and 2 tablespoons water, stirring mixture until smooth. Add to cranberry mixture, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, until thickened. Remove from heat; stir in pecans and raisins. Spoon mixture into a lightly greased 11 x 7 x 1 1/2 baking dish.
3. Flatten Brown Sugar Cookie Dough into a disc, and place between two sheets of wax paper on a large cutting board. Roll dough into a 10 square. Chill 10 minutes.
4. Cut dough into 14 strips, using a pastry wheel or knife. Arrange strips diagonally in a lattice design over fruit mixture. Trim excess dough.
5. Bake, uncovered, at 350° for 30 minutes or until filling is bubbly and cookie topping is done. Let cobbler cool 10 minutes on a wire rack. Spoon into individual bowls; top with ice cream, if desired.
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