Very Berry Cherry Cobbler Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (540ml) Cherry pie filling
1 package: , (300g) Frozen blueberries,
Thawed,
1 package: , (300g) Frozen raspberries,
Thawed,
2 tbsp: Corn starch,
2 cup: All purpose flour,
1/4 cup: Sugar,
1 tbsp: Baking powder,
3/4 tsp: Salt,
1/2 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, 1/4 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"
On 9 MAY 1995 123020 +0100
Source from luhu.jp
filling, blueberries, raspberries, corn starch and 2T sugar; set
aside. Stir together flour, 1/4 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"
Source from luhu.jp