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Ruby Raspberry Crescent Cobbler

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

Prep Time:
20 Min
Total Time:
45 Min
Makes:
12 servings
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INGREDIENTS
1box (10 oz) frozen raspberries in syrup, thawed, drained and liquid reserved
1bag (16 oz) frozen cut rhubarb, thawed, drained and liquid reserved
1/2cup sugar
1/2teaspoon ground cinnamon
3tablespoons cornstarch
1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1tablespoon butter or margarine, melted
2teaspoons sugar
1/2teaspoon ground cinnamon
1/4cup chopped pecans
Vanilla ice cream, if desired
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.
High Altitude (3500-6500 ft): Bake 24 to 30 minutes.
High Altitude (3500-6500 ft):

Bake 24 to 30 minutes.

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