Description

Craving a vibrant, fruity dessert with a playful twist? What if you could bake a warm cherry-raspberry cobbler topped with chocolate chip cookie swirls and a sweet almond glaze in just 45 minutes? Cookie Swirl Cobbler, a contest winner with no reviews listed, is your answer—perfect for potlucks, family dinners, or festive gatherings

Ingredients

Topping

Refrigerated chocolate chip cookie dough (1 cup, ~8 oz, softened): Forms the sweet, swirled topping. Sub: Homemade cookie dough or gluten-free cookie dough.
Brown sugar (2 tablespoons): Adds sweetness and depth to topping. Sub: Coconut sugar or 1 tablespoon brown sugar + 1 teaspoon maple syrup.
White baking chips (1/3 cup): Provide creamy bursts. Sub: Dark chocolate chips, butterscotch chips, or vegan white chocolate chips.
Toasted sliced almonds (1/4 cup + 2 tablespoons, divided): Add nutty crunch. Sub: Chopped pecans, walnuts, or sunflower seeds for nut-free.

Filling

Cherry pie filling (21 oz can, ~2-1/2 cups): Creates a sweet, tart base. Sub: Homemade cherry filling (2-1/2 cups cooked cherries with sugar and cornstarch) or blueberry pie filling.
Almond extract (1/2 teaspoon, divided): Enhances fruit and glaze flavors. Sub: Vanilla extract or omit.
Fresh or frozen unsweetened raspberries (2 cups): Add tartness and texture. Sub: Blackberries, blueberries, or mixed berries (no need to thaw frozen).

Base and Glaze

Refrigerated crescent rolls (8 oz tube): Forms the swirly topping base. Sub: Gluten-free crescent dough or puff pastry (cut to size).
Confectioners’ sugar (3/4 cup): Sweetens and thickens glaze. Sub: Reduce to 1/2 cup or use maple sugar.
2% milk (3-4 teaspoons): Creates a drizzleable glaze. Sub: Plant-based milk or water.
Vanilla ice cream (optional): Adds creamy contrast. Sub: Vegan ice cream or whipped cream.

These ingredients are pantry-friendly and vibrant, creating a wholesome, indulgent dessert.

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Instructions

Ready to start? You’ll need a 13×9-inch baking dish, a saucepan, and a mixing bowl. These steps are clear, with tips for success.

Preheat oven and prep dish: Preheat to 350°F (177°C). Grease a 13×9-inch baking dish with cooking spray or butter. Tip: A glass dish lets you see the bubbly filling.
Prepare topping mixture: In a medium bowl, combine 1 cup softened chocolate chip cookie dough, 2 tablespoons brown sugar, 1/3 cup white baking chips, and 1/4 cup toasted sliced almonds. Mix until blended; set aside. Tip: Soften dough at room temperature for 10-15 minutes for easier mixing; use a fork or hands to combine.
Make filling: In a large saucepan, heat 21 oz cherry pie filling over medium heat until bubbly (about 5 minutes), stirring occasionally. Remove from heat; stir in 1/4 teaspoon almond extract. Gently fold in 2 cups fresh or frozen raspberries. Transfer to the greased baking dish. Tip: Don’t overmix raspberries to keep them intact; no need to thaw frozen berries.
Prepare crescent dough: Unroll 8 oz crescent roll dough into a long rectangle on a lightly floured surface; press perforations to seal, forming a smooth sheet. Tip: Pinch seams firmly to prevent splitting; work quickly to keep dough cold.
Assemble topping: Drop small spoonfuls of the cookie dough mixture over the crescent dough; spread gently to cover as evenly as possible. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 equal slices (about 1-inch thick). Arrange slices cut side up on the cherry-raspberry mixture in the baking dish. Tip: Use a sharp knife for clean cuts; space slices evenly for a pretty swirl pattern.
Bake: Bake for 25-30 minutes until the topping is golden brown and the filling is bubbly. Cool for 10 minutes in the dish. Tip: Check at 25 minutes; cover with foil if topping browns too quickly.
Make glaze: In a small bowl, whisk 3/4 cup confectioners’ sugar, 1/4 teaspoon almond extract, and 3-4 teaspoons milk until a medium-thick glaze forms. Tip: Adjust milk for a drizzleable consistency; start with 3 teaspoons and add more if needed.
Finish and serve: Drizzle glaze over warm cobbler swirls using a spoon or piping bag. Sprinkle with remaining 2 tablespoons toasted almonds. Serve warm, with vanilla ice cream if desired. Tip: Place cobbler on a wire rack over parchment to catch glaze drips; serve in bowls to capture the juicy filling.