Title: Very Berry Cherry Cobbler
Categories: Dessert
Yield: 8 Servings

1	cn	(540ml) Cherry pie filling
1	pk	(300g) Frozen blueberries,
		Thawed
1	pk	(300g) Frozen raspberries,
		Thawed
2	tb	Corn starch
2	c	All purpose flour
1/4	c	Sugar
1	tb	Baking powder
3/4	ts	Salt
1/2	c	Cold butter
1	c	Milk

In an ungreased 13x9x2-inch (3.5L) baking pan, combine cherry pie filling, blueberries, raspberries, corn starch and 2T sugar; set aside. Stir together flour, 1/4 cup sugar, baking powder and salt. With pastry blender or 2 knives cut in butter until mixture is crumbly. Add milk; mix lightly with fork until just combined. Drop spoonfuls of batter onto fruit mixture. Bake in 375F (190C) oven 35 to 40 minutes or until browned and bubbly. Makes 6 to 8 servings.

Source: E.D. Smith Cherry Pie Filling label

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