Apple-Raspberry Cobbler

Apple-Raspberry Cobbler

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

Prep Time

10

Minutes

Total Time

1:20

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 135mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 1g,
    • Sugars 38g),
  • Protein 1g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.