Very berry cherry cobbler

Yield: 8 Servings

Measure Ingredient
1 can (540ml) Cherry pie filling
1 pack (300g) Frozen blueberries,
Thawed
1 pack (300g) Frozen raspberries,
Thawed
2 tablespoons Corn starch
2 cups All purpose flour
¼ cup Sugar
1 tablespoon Baking powder
¾ teaspoon Salt
½ cup Cold butter
1 cup Milk

In an ungreased 13x9x2-inch (3.5L) baking pan, combine cherry pie filling, blueberries, raspberries, corn starch and 2T sugar; set aside. Stir together flour, ¼ cup sugar, baking powder and salt.

With pastry blender or 2 knives cut in butter until mixture is crumbly. Add milk; mix lightly with fork until just combined. Drop spoonfuls of batter onto fruit mixture. Bake in 375F (190C) oven 35 to 40 minutes or until browned and bubbly. Makes 6 to 8 servings.

Source: E.D. Smith Cherry Pie Filling label Submitted By "N. WEBBER" <A4GY@...> On 9 MAY 1995 123020 +0100

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