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Blackberry Cherry Cobbler
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |