I like fruit cobbler with a crumbly pie-like crust, not mushy soft blobby flour mixture...hard to describe but you get the point. Actually, my favorite cobbler was at the school lunchroom! Maybe I'll ask around and see how they made it back in the day.
For this recipe, just open the can of raspberry pie filling and spread it into a pan. Cherry would be good too.
Cover the pie filling with the dry cookie mix. I used half a package because I wanted more of a crusty topping.
Spread the melted butter on top of the cookie mix. It's a little stubborn and doesn't want to cover the top willingly.
But keep smoothing it out with the back of a spoon and it will eventually cover the mix.
I baked it a few minutes longer...because I wanted a crispy topping.
I topped it with a scoop of vanilla frozen yogurt.
Grab a spoon, this is good!
I might have licked the bowl too.