Individual Blackberry Cobbler Pies with Cookie Dough Crust
Ingredients
- 12 store-bought chocolate chip cookies, chilled dough (about 16 oz or less of cookie dough)
- 21 oz can blackberry pie filling and topping
- ½ lemon, juiced (optional)
- ⅓ cup old-fashioned oats
- ½ cup flour
- ¼ cup sugar
- 7 tablespoon chilled unsalted butter
Instructions
- Preheat oven to 375 degrees F. Lightly grease 4 (4 ½-inch) ramekins and set aside.
- Next, divide the store-bought chilled chocolate chip cookie dough equally, distributing along the bottom and sides of each greased ramekin.
- Using a fork, prick the bottom of the cookie dough, place ramekins on a baking sheet, and bake for about 5-7 minutes. Remove from the oven and let cool for 3 minutes.
- Meanwhile, mix canned blackberry pie filling and lemon juice (if desired) and distribute among the ramekins.
- Prepare the topping by mixing by hand oats, flour, butter, and sugar in a bowl until texture is coarsely clumpy and mixture will hold together in clumps when you squeeze it with your hand.
- Top berry filling with the crisp/crumble. Bake for about 18-25 minutes or until berry filling is bubbly and the crisp topping is lightly golden brown. Enjoy while warm either by itself or topped with a scoop of (low fat) vanilla ice cream or frozen yogurt.
Recipe Notes
- Baking time varies from oven to oven.
- Let baked cookie dough cool for at least 3 minutes before spooning in the filling to help prevent it from becoming soggy.
- Any leftovers should be covered and refrigerated for up to 2-3 days.
- Looking for quick and easy individual summer desserts? Try our Raspberry Pistachio Froyo Pies.
Nutrition
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