Summer Berries and Peach Cookie Cobbler
This post is sponsored by DoubleTree by Hilton
Summer is the best time of the year to make fruit cobblers. My favorite fruits to mix are fresh peaches with berries. But you know what makes a fruit cobbler even better? Making it a cookie cobbler!
I grabbed inspiration for this recipe after our latest Vegas trip. Upon checking into the Tropicana Las Vegas – a DoubleTree by Hilton Hotel, we were all handed a free warm DoubleTree Cookie. I think I’ll staying at every DoubleTree by Hilton hotel from here on out if it means free cookies!
DoubleTree by Hilton also has a little Cook(ie) Book called Start With Cookies, which is full of awesome DoubleTree Cookie recipes (even savory ones). I was personally inspired by the DoubleTree Cookie Fruit Tempura recipe.
The recipe instantly made me think of making a fruit cobbler with cookies on top!
This is an extremely easy recipe to make, but to cut some corners, you can even go with DoubleTree’s pre-made cookie dough, which you can order online.
To get started:
I like to make cookie dough in large batches and store it in an airtight container in the freezer, ready to spoon out year-round.
Simmer your fresh fruit in sugar, water and some orange zest. Then, with an ice cream scoop, put some cookie dough on top of your simmered fruit.
Preheat the oven at 375°F and let it cook in the oven for about 20 minutes. Once the cookies are golden brown, you’re ready to dig in!
Get your free copy of DoubleTree by Hilton’s Cook(ie) Book, Start With Cookies, and let me know which recipe you are planning to make! You can download the Cook(ie) Book here.
My first recipe will be the Savory Chicken Strips coated in cookie crumbs.
Yes, you heard that right. It sounds amazing!
Summer Berries and Peach Cookie Cobbler
Ingredients
- 8 tbsp DoubleTree Cookie dough
- 6 whole fresh peaches sliced into wedges
- 1 cup blackberries
- 1 cups raspberries
- 1/2 cup blueberries
- 1/2 cup white sugar
- 1/2 cup water
- 1 tsp orange zest optional
Instructions
- Place sliced peaches, blackberries, raspberries, blueberries, and water into a skillet. Stir in sugar and orange zest and bring to a simmer for about 10 minutes. While simmering, preheat oven to 375F.
- With an ice cream scooper, add about 4-5 scoops evenly throughout the skillet. Place in the oven for about 17-20 minutes, until cookie dough is golden brown. Let it cool for about 5 minutes.
- Serve with a scoop of ice cream and enjoy!
