A tender, melt-in-your-mouth crust tops the sweet light and dark cherries and blueberries in this cobbler. The secret to this easy crust is that it comes from a mix!more
box Betty Crocker® wild blueberry muffin mix
can (21 oz) cherry pie filling
can (15 oz) pitted dark sweet cherries in heavy syrup, drained
tablespoon vegetable oil
teaspoon grated lemon peel
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. Expert Tips For a fresh fruit touch, substitute 4 cups coarsely chopped Granny Smith apples for the dark sweet cherries and bake 35 to 40 minutes or until the top is deep golden brown. Pick up a bottle of grated lemon peel in your spice aisle. It’s perfect to have on hand for recipes like this one that uses canned fruit.