Crimson Cran-Raspberry Cobbler

Crimson Cran-Raspberry Cobbler

A quick cobbler recipe using canned fruit.

10 min. prep time
9 servings
000 Ratings



1 (21-ounce) can raspberry pie filling*
1 (16-ounce) can whole berry cranberry sauce
1 tablespoon cornstarch


1 1/2 cups pancake and baking mix
1/3 cup milk
1/4 cup sour cream
3 tablespoons sugar
Ice cream, if desired


Heat oven to 350°F.

Combine pie filling, cranberry sauce and cornstarch in saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture comes to a boil. Pour into ungreased 2-quart square glass baking dish.

Combine baking mix, milk, sour cream and 2 tablespoons sugar in medium bowl; stir just until dry ingredients are moistened. Drop 9 spoonfuls of dough onto hot filling. Sprinkle with remaining sugar.

Bake 23-27 minutes or until biscuits are golden brown and filling is bubbly around edges. Serve warm with ice cream, if desired.


*Substitute cherry pie filling.

Recipe Tip

This cobbler can be prepared in an ungreased 8-inch square baking pan. Bake at 350°F, 25-29 minutes or until biscuits are golden brown and filling is bubbly around edges.

Nutrition Facts (1 serving)

Calories: 290

Fat: 5g

Cholesterol: <5mg

Sodium: 310mg

Carbohydrates: 58g

Dietary Fiber: 1g

Protein: 3g

Recipe #10557©1998Land O'Lakes, Inc.

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