Yield: 8 Servings
|1 can||(540ml) Cherry pie filling|
|1 pack||(300g) Frozen blueberries,|
|1 pack||(300g) Frozen raspberries,|
|2 tablespoons||Corn starch|
|2 cups||All purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Cold butter|
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