Apple Raspberry Pandowdy

Refrigerated biscuits make quick work of a classic dessert. Apple and raspberry flavors combine for a tart and fruity filling. MORE+ LESS-

By Pillsbury Kitchens

June 8, 2018

(21-oz.) cans apple fruit pie filling

1 1/2

cups frozen raspberries

1/4

teaspoon cinnamon

can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)

tablespoon margarine or butter, melted

teaspoons sugar

1/4

cup finely chopped walnuts

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1

Heat oven to 400°F. In 12x8-inch (2-quart) glass baking dish, combine pie filling, raspberries and cinnamon. Bake at 400°F. for 20 minutes or until fruit is hot.
2

Remove baking dish from oven. Separate dough into 10 biscuits. Arrange biscuits over hot fruit. Brush with margarine; sprinkle with sugar and walnuts.
3

Return to oven; bake an additional 15 to 20 minutes or until biscuits are deep golden brown.