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Apple-Raspberry Cobbler

 2 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 1 hr 20 min
  • Servings 8

Pop a warming dessert into the oven in 10 minutes when you turn to canned pie filling and refrigerated pie crust.

Ingredients

1
can (21 oz) apple pie filling with more fruit
1
can (21 oz) raspberry pie filling with more fruit
1
tablespoon finely chopped crystallized ginger
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
teaspoons milk
1
tablespoon sugar

Directions

  • 1 Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well.
  • 2 Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips. Continue weaving cross-strips with second half of strips, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.
  • 3 Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
135mg
6%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
6%
Sugars
38g
38%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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