Cranberry-Blueberry Cobbler

Fruit-juicy cobbler just got quicker with sweetened refrigerated biscuits.

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Servings 6

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( 10 ) Ratings

10 Ratings

5 Stars 16%

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ingredients 8
Prep Time 20 min
Total Time 40 min

Ingredients

Fruit Mixture

2: cups sugar

1/4: cup cornstarch

2: cups fresh or frozen cranberries

2: cups fresh or frozen blueberries

2: tablespoons orange juice

Topping

1: (6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

2: tablespoons sugar

1/2: teaspoon grated orange peel

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Directions

1 Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
2 In large saucepan, combine all fruit mixture ingredients. Bring to a boil, stirring constantly. (Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened. Pour mixture into sprayed baking dish.
3 Separate dough into 5 biscuits. Cut each biscuit into quarters. In small bowl, combine 2 tablespoons sugar and orange peel; mix well. Add biscuit pieces; toss to coat. Arrange over hot fruit mixture.
4 Bake at 375°F. for 12 to 17 minutes or until biscuits are deep golden brown. Cool 5 minutes before serving. Store in refrigerator.