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Apple-Raspberry Cobbler
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Prep Time:
10 minutes
Total Time:
1 hour 20 minutes
Bake a delicious dessert quickly using canned pie filling and refrigerated pie crust in just 10 minutes!
Ingredients:
  • 1 can (21 oz) apple pie filling with more fruit
  • 1 can (21 oz) raspberry pie filling with more fruit
  • 1 tablespoon finely chopped crystallized ginger
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 teaspoons milk
  • 1 tablespoon sugar
Instructions:
  • Preheat the oven to 400°F. In an ungreased 8- or 9-inch square (2-quart) glass baking dish, combine both pie fillings and ginger; stir gently to combine.
  • Take the pie crust out of the pouch and place it on a cutting board. Cut the crust into 1/2-inch-wide strips. Lay half of the strips onto the filling mixture about 1/2 inch apart. Weave the remaining strips by folding back every other strip of the first layer before adding cross strips until the lattice is finished. Trim any excess and brush the crust with milk and sprinkle with sugar.
  • Bake until the filling is bubbly and the crust is golden brown, about 40 to 50 minutes. Let it cool for at least 20 minutes before enjoying.

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