Equipment
Ingredients
- 1 gfJules Original Cookie Mix (or combine the dry ingredients from this scratch recipe)
- 2 cans 21 oz each gluten-free pie filling (I used organic blueberry and cherry for the one pictured) OR 4 cups fresh or frozen berries + 1/4 cup gfJules™ All Purpose Gluten Free Flour + 1/2 cup granulated cane sugar
- 1 cup melted butter or vegan butter (like Earth Balance® Buttery Sticks)
Instructions
- Preheat oven to 350° F.
- Spread fruit across the bottom of one 9x13 baking pan (you may use a smaller pan and expect a thicker cookie cake on top, as pictured in 8x8 pan, above).
- Sprinkle cookie mix evenly across the top of the fruit, then drizzle melted butter across the top.
- Gently stir butter into dry spots of cookie mix with a rubber spatula to more evenly distribute the butter so no large dry patches of mix remain.
- Bake in preheated oven for approximately 35 minutes; the size of the pan will dictate whether the dessert needs to cook longer because the cookie topping is thicker. The fruit will be bubbling and the topping will have browned lightly when done.
- Serve on its own or topped with ice cream or whipped cream. Serves 10-12, depending on the size of the serving.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.