Crimson Cran-Raspberry Cobbler

Crimson Cran-Raspberry Cobbler
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A quick cobbler recipe using canned fruit.
10 min
Prep Time
35 min
Total Time
9 servings

Ingredients

Filling

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

Cobbler

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.

Directions

  1. Heat oven to 350°F.
  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. 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. Bake 23-27 minutes or until biscuits are golden brown and filling is bubbly around edges. Serve warm with ice cream, if desired.

Recipe Tips

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
Cholesterol
<5mg
Carbohydrates
58g
Protein
3g
Fat
5g
Sodium
310mg
Dietary Fiber
1g

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