Raspberry/Blueberry Cobbler

By cwaldron09

So easy. Mix two pie fillings together for more flavor. There isn't a degree setting, so between 350 and 375 for 20-40 minutes. Just check periodically until filling bubbles up and topping gets to be golden brown. Delicious.

Ingredients

• Optional Ingredients:
• Ingredients:1-21 ounce can pie filling, cherry, blueberry, raspberry, really any variety, I've even used lemon and added fresh blueberries and raspberries - delicious! I used Comstock Raspberry Pie Filling for my cobbler
• 1 stick butter, 4 ounces
• 1 cup flour
• 1 cup sugar
• salt, a pinch
• 1 cup fresh or frozen fruit, combine with fruit filing, I used fresh blueberries for my cobbler
• 1/2 cup nuts, chopped, combine with crumble topping ingredients
• 1/2 cup coconut, shredded, combine with crumble topping ingredients
• 1 cup toffee bits, combine with crumble topping ingredients
• 1/2 cup sunflower seeds, combine with crumble topping ingredients
• 1 teaspoon cinnamon, combine with crumble topping ingredients
• 1/2 cup oatmeal, reduce flour in crumble ingredients and replace with the oatmeal

Preparation

Step 1

1. Pour pie filling into a cake pan, large glass pie pan or decorative ceramic baking dish. Alternatively divide pie filling among small ramekins, filling them half full. My ramekins are 3 1/2 inches in diameter and I can make 6 cobblers from one recipe. The number will depend on the size of your ramekins.

2. Combine melted butter, flour, sugar and salt, add optional ingredients, as desired. Mix with a fork until large wet crumbs form.You an add a tiny bit of extra flour if crumbs are to wet to scatter. Scatter crumbs with your hand over the top of the fruit, breaking up any large clumps, dividing evenly if using ramekins. Bake on a baking sheet for 20-25 minutes or until crumbs are golden and fruit mixture is starting to bubble. Serve warm with a scoop of vanilla ice cream, dollop of whipped cream or a drizzle of fresh sweet cream. Enjoy!