Very berry cherry cobbler
8 Servings
Ingredients
| Quantity | 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 |
Directions
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