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Crimson Cran-Raspberry Cobbler

Crimson Cran-Raspberry Cobbler

A quick cobbler recipe using canned fruit.

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10 min
Prep Time
35 min
Total Time



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


 *Substitute cherry pie filling.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

Tip #1

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 (1 serving)

290 Calories
5 Fat (g)
<5 Cholesterol (mg)
310 Sodium (mg)
58 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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