A quick cobbler recipe using canned fruit.
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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.
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.
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.