Apple Raspberry Cookie Cobbler

Apple Raspberry Cookie Cobbler

2 (2l oz.) cans of apple pie filling
1 (l4 oz) pkg (3 l/2 c.) frozen unsweetened whole raspberries
1/4 cup sugar
1 (l8 oz) roll sugar cookie
1 cup. Quick-cooking rolled oats
2 tablespoons sugar

Heat oven to 350.

In ungreased l3x9 (3 qt.) baking dish, combine pie filling, raspberries, and l/4 cup sugar. Mix well. Break up cookie dough into medium bowl. Add oats; mix well. Crumble mixture evenly over
fruit mixture. Sprinkle 2 tablespoons of sugar over top. Bake at 350 for 50 to 60 minutes or until topping is golden brown. Cool About 45 minutes or until slightly cooled before serving.

Serve with vanilla ice cream or cool whip