Coconut Cookie Cobbler

• FOR THE FRUIT FILLING:
• 2 cups Apricots, Cut Into Chunks And Seeded
• 1 cup Raspberries
• 1/4 cups Butter
• 1/4 cups Brown Sugar
• 1 teaspoon Cinnamon
• FOR THE COOKIE DOUGH:
• 8 Tablespoons Coconut Oil
• 1/2 cups Sugar
• 2 Tablespoons Brown Sugar
• 1 Egg Yolk
• 1 teaspoon Vanilla
• 1 pinch Salt
• 1/2 cups Flour

1. Preheat oven to 400 F.
2. Combine the fruit, butter, brown sugar and cinnamon in a saucepan over medium heat. Cook for ten minutes. Grease a 12 by 12 (or roughly similar size baking dish) and add the fruit into the dish. Set aside.
3. In the bowl of a stand a mixer, mix together the coconut oil and sugar until blended then add the egg yolk and vanilla. Add the dry ingredients and mix until combined. Drop the dough over the fruit in clumps.
4. Bake for 15 minutes.

raspberries, ubc, ubc, cinnamon, cookie dough, coconut oil, sugar, brown sugar, egg, vanilla, salt, flour

Taken from tastykitchen.com/recipes/desserts/coconut-cookie-cobbler/ (may not work)