Peach and blueberry pie filling make a quick fruit filling for this cobbler.
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1 (20-ounce) can peach pie filling
1 (20-ounce) can blueberry pie filling
1 cup all-purpose flour
1 tablespoon firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Heat oven to 400°F.
Spoon peach pie filling into 8-inch square glass baking dish. Spread blueberry pie filling over peach pie filling. Bake 10 minutes.
Combine flour, brown sugar, baking powder and salt in bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork just until moistened.
Drop dough over hot fruit filling, using large spoon.
Combine sugar, cinnamon and ginger in bowl; sprinkle over dough.
Bake 25-30 minutes or until topping is golden brown and filling is bubbly. Serve warm.
Try combining different flavors of pie filling, such as raspberry and peach or cherry and apricot.
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