Ruby Raspberry Crescent Cobbler

(8)
  3 reviews
  • 20|min prep time
  • 45|min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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