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



Total Time






can (21 oz) apple pie filling with more fruit
can (21 oz) raspberry pie filling with more fruit
tablespoon finely chopped crystallized ginger
box Pillsbury® refrigerated pie crusts, softened as directed on box
teaspoons milk
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*:
    • 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.