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| FRUIT COBBLER | |||||||||||||
| While cobbler is technically a dessert, I prefer to serve this warm, for breakfast. Allen and the kids all love it, and it's easy enough that I can prepare it while I'm half asleep! You'll note that the recipe asks for 2 21 ounce cans of pie filling. I've gotten the best results combining flavors. Apple-cherry is a favorite in our household, as is blueberry-peach. | |||||||||||||
| INGREDIENTS AND DIRECTIONS | |||||||||||||
| 2 21 ounce cans pie filling 1/4 tsp. cinnamon 2 tsp. grated lemon rind 1/4 cup lemon juice Combine these in a 2 quart casserole. Bake at 400 degrees for 15 minutes while making the following topping: 1 1/2 cups biscuit mix 1/4 cup firmly packed brown sugar 1/2 cup milk Combine and spoon onto hot fruit in six mounds. Return to oven for 20 minutes, or until biscuits are golden. |
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