Post by Sheila on Apr 10, 2008 23:00:52 GMT -5
Cherry-Berry Cobbler
1 box Betty Crocker wild blueberry muffin mix
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4 cup milk
1 tablespoon vegetable oil
2 eggs
1 teaspoon grated lemon peel
2 tablespoons sugar
1. Heat oven to 375ºF. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
2. In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3. Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.
1 box Betty Crocker wild blueberry muffin mix
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4 cup milk
1 tablespoon vegetable oil
2 eggs
1 teaspoon grated lemon peel
2 tablespoons sugar
1. Heat oven to 375ºF. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
2. In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3. Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.