Fruit Cookie Cobbler

• 1 (19 ounce) can fruit, drained, reserve syrup
• 1 tablespoon butter
• 1 cup syrup, reserved
• 2 tablespoons flour
• 18 ounces refrigerated sugar cookie dough

1. Spoon drained fruit into a 6 -cup ungreased casserole.
2. In a small saucepan, melt the butter.
3. Stir in syrup and flour.Cook over low heat until mixture thickens.
4. Pour thickened mixture over fruit.
5. Crumble cookie dough over fruit, covering thickly and completely.
6. Bake, uncovered, in pre-heated 375 F oven for 20 to 25 minutes, or until juices are bubbly and the cookie crust is golden brown and crisp.

fruit, butter, syrup, flour

Taken from www.food.com/recipe/fruit-cookie-cobbler-354674 (may not work)