Very Berry Cherry Cobbler

Warm and delicious.
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Sweets & Treats
6 - 8 servings
15 minutes
35 - 40 minutes
E.D. Smith Cherry Pie Filling can
 2   1   0   2 
  • 1 can (19 oz/540 ml) E.D.SMITH CHERRY PIE FILLING
  • 1 pkg (300 g) frozen blueberries, thawed
  • 1 pkg (300 g) frozen raspberries, thawed
  • 2 tbsp (30 ml) corn starch
  • 2 tbsp (30 ml) sugar
  • 2 cups (500 ml) all purpose flour
  • 1/4 cup (50 ml) sugar
  • 1 tbsp (15 ml) baking powder
  • 3/4 tsp (4 ml) salt
  • 1/2 cup (125 ml) cold butter
  • 1 cup (250 ml) milk
  1. In ungreased 13 x 9 x 2-inch (3.5 L) baking pan, combine pie filling, blueberries, raspberries, corn starch and 2 tbsp. (30 ml) sugar. Set aside.
  2. Stir together flour, 1/4 cup (50 ml) 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.
  3. Bake in 375ºF (190ºC) oven for 35 to 40 minutes or until browned and bubbly.