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Apple-Raspberry Cobbler

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Apple-Raspberry Cobbler
  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 8
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Pop a warming dessert into the oven in 10 minutes when you turn to canned pie filling and refrigerated pie crust.
Updated Sep 14, 2015

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 teaspoons milk
  • 1 tablespoon sugar

Steps

  • 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

290 Calories, 6g Total Fat, 1g Protein, 58g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
95mg
3%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
6%
Sugars
38g
Protein
1g
% 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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