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Ruby Raspberry Crescent Cobbler

(8)
  3 reviews
  • 20 min prep time
  • 45 min total time
  • 11 ingredients
  • 12 servings
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Update an old-fashioned dessert with easy Crescent Recipe Creations™ flaky dough sheets.

Ingredients

1
box (10 oz) frozen raspberries in syrup, thawed, drained and liquid reserved
1
bag (16 oz) frozen cut rhubarb, thawed, drained and liquid reserved
1/2
cup sugar
1/2
teaspoon ground cinnamon
3
tablespoons cornstarch
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter or margarine, melted
2
teaspoons sugar
1/2
teaspoon ground cinnamon
1/4
cup chopped pecans
Vanilla ice cream, if desired

Steps

  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 1-cup measuring cup, mix raspberry and rhubarb liquids. If necessary, add enough water to make 1 cup. In 2-quart saucepan, mix 1/2 cup sugar, 1/2 teaspoon cinnamon and the cornstarch; stir in reserved liquid. Cook over medium heat 4 to 5 minutes, stirring constantly, until thickened; remove from heat. Stir in raspberries and rhubarb. Spoon into baking dish.
  • 3 Unroll dough; place over raspberry-rhubarb mixture, tuck in edges. Brush with melted butter. In small bowl, mix 2 teaspoons sugar, 1/2 teaspoon cinnamon and the pecans; sprinkle evenly over dough.
  • 4 Bake 18 to 24 minutes or until bubbly and golden brown. Cool 5 minutes. Cut into 4 rows by 3 rows. Serve with ice cream.
  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 1-cup measuring cup, mix raspberry and rhubarb liquids. If necessary, add enough water to make 1 cup. In 2-quart saucepan, mix 1/2 cup sugar, 1/2 teaspoon cinnamon and the cornstarch; stir in reserved liquid. Cook over medium heat 4 to 5 minutes, stirring constantly, until thickened; remove from heat. Stir in raspberries and rhubarb. Spoon into baking dish.
  • 3 Unroll dough; place over raspberry-rhubarb mixture, tuck in edges. Brush with melted butter. In small bowl, mix 2 teaspoons sugar, 1/2 teaspoon cinnamon and the pecans; sprinkle evenly over dough.
  • 4 Bake 18 to 24 minutes or until bubbly and golden brown. Cool 5 minutes. Cut into 4 rows by 3 rows. Serve with ice cream.

Expert Tips

Try Cascadian Farm® organic frozen raspberries for this recipe. There won't be as much syrup but the berries are really high quality.

Not a fan of raspberries? Try the cobbler with other frozen berries or cherries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Servings
Calories
160
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
16g
16%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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