STRAWBERRY COBBLER

 

Tuesday was my turn to host the quilters' canasta group. Since there are only four of us playing now, it means we each host every other month. I enjoy hosting because it makes me dust at least every other month (lol) and I get to make a good dessert to share.

Heading up the Cafe Treats most of the time now I am making cookies, maybe some bars, or mini-muffins so it is nice to have an excuse to make a dessert like a cobbler, pie, or sheet cake.

I saw this recipe from Betty Crocker and thought it sounded good. I considered adding some fresh strawberries, but when I saw how many frozen strawberries 16 - ounces were, I changed my mind. Maybe because I used a slightly smaller baking dish, but it seemed like the oatmeal cookie mix overpowered the strawberries. That's why I added to the recipe that if you wanted more strawberries to use a 24 - ounce bag. I will definitely do that next time and use my covered baking dish that is about 9-1/2 inches round. 

Don't get me wrong the cobbler was very delicious, I just think it could have been better with more strawberries. Let me know what you thought.

PRINT RECIPE.

STRAWBERRY COBBLER

1       (16 oz) bag of fresh frozen strawberries with no added sugar (If you want more strawberries use a 24 oz bag)

1/2    cup stevia or sugar (I used 1/4 cup of each)

1       (17.5 ounce) bag of Oatmeal Cookie Mix, divided

1       stick unsalted butter

Preheat the oven to 350 degrees F. Spray lightly a 9-1/2 inch baking dish. (I used a 7 x 10 inch dish) Set aside.

Measure out 1/2 cup of the cookie mix. Add it to 1/2 cup stevia or sugar and mix in a small bowl.

Pour the frozen strawberries into a large bowl and pour the cookie/stevia mixture over them. Stir to coat the strawberries. You may have some mixture left in the bottom of the bowl.

Spread the strawberries evenly into the prepared dish. Pour any leftover dry mixture over the top of the berries.

Sprinkle the rest of the cookie mix evenly over the strawberries. Can use your fingers to lightly level it out.

Thinly slice the cold butter with a sharp knife and cover the top completely with the thin slices.

Bake for 35 to 40 minutes or until the topping is golden brown and the fruit is bubbly.

May serve warm or at room temperature.

Tastes extra nice with a scoop of vanilla ice cream.