Ruby Raspberry Crescent Cobbler

Update an old-fashioned dessert with easy Crescent Recipe Creations™ flaky dough sheets.

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Servings 12

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( 8 ) Ratings

8 Ratings

5 Stars 12%

4 Stars 38%

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 3 )

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ingredients 11
Prep Time 20 min
Total Time 45 min

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® Crescent Recipe Creations® refrigerated seamless 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

SAVE ON THIS RECIPE!

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Directions

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

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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; 6%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 160mg; 160%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 16g 16% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

KelleeBellee

report Posted Apr. 19, 2010 4:44 PM

It was good & tart!!

barbogold

report Posted Apr. 7, 2010 6:19 PM

Ez and delicious. You could substitute canned cherry pie filling.

mlb296

report Posted Feb. 23, 2010 8:07 PM

Since we do not like rhubarb (ick ick) could this be made with granny smith or some other tart apple and the raspberries? Anyone tried this with some other fruit? Thanks for any ideas.