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Toss a frozen raw cookie dough log in the slow cooker and 3 other ingredients to get a treat so delicious
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.
Place the entire frozen raw cookie dough log in the bottom of the slow cooker. It should sit in the center; no need to slice or thaw it. The dough will soften and spread as it cooks.
Spoon the fruit pie filling evenly over and around the frozen cookie dough log, letting some of the filling drip down the sides so it can mingle with the cookie as it bakes.
Scatter the small pieces of butter over the top of the fruit filling. This adds richness and helps create a slightly glossy, cobbler-like topping.
Sprinkle the white chocolate chips evenly over the top. They will melt into the fruit and cookie layers, adding a creamy sweetness that feels very spring-like with berry fillings.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cookie dough is set around the edges, lightly golden on top, and the center is cooked through but still soft and gooey. The exact time will depend on your slow cooker; avoid lifting the lid in the first 2 hours so you don’t lose heat.
Once done, turn off the slow cooker and let the dessert rest, covered, for about 10 to 15 minutes. This helps the hot filling thicken slightly and makes it easier to scoop.
Scoop the warm cookie cobbler into bowls, making sure each serving has some cookie, fruit, and melted white chocolate. Serve as is, or top with ice cream or whipped cream.
