Oreo Roostart Recipe
cobbler dough/cream cheese/Oreo crumbles/RoosTart icing/powdered sugar
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Ingredients
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Cobbler Dough
Cream Cheese Layer
Oreo Crumbles
RoosTart Icing
Method
Cobbler Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.
- 2
Add Butter
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- 3
Combine with Milk
Pour the milk into the flour mixture and stir gently until just combined. Do not overmix.
Cream Cheese Layer Preparation
- 4
Mix Cream Cheese
In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
Oreo Crumbles Preparation
- 6
Crush Oreo Cookies
Place the Oreo cookies in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.
RoosTart Icing Preparation
- 7
Make Icing
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the thickness by adding more milk or powdered sugar as needed.
Assembly and Baking
- 8
Layer Ingredients
Preheat your oven to 350°F (175°C). In a greased baking dish, spread half of the cobbler dough on the bottom. Evenly spread the cream cheese mixture on top, followed by a layer of Oreo crumbles. Top with the remaining cobbler dough.
- 9
Bake
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- 10
Drizzle Icing
Once baked, remove from the oven and let cool slightly. Drizzle the RoosTart icing over the top while still warm.
