Blackberry Cherry Cobbler Recipe

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"This is a very good dessert that's easy to make and calls for only a few ingredients," says June Cunningham of Carsonville, Michigan. Refrigerated biscuits form the golden toping over a combination of ruby-red cherry pie filling and frozen blackberries.

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Blackberry Cherry Cobbler Recipe

Prep: 15 min. Bake: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 can (21 ounces) cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon
TOPPING:
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds

Directions

In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in. x 7-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 209 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 228 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Blackberry Cherry Cobbler in Quick Cooking January/February 2005, p21