Apple-Raspberry Cobbler

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

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Servings 8

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( 30 ) Ratings

30 Ratings

5 Stars 17%

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2 Stars 36%

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ingredients 6
Prep Time 10 min
Total Time 1 hr 20 min

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

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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.