This dessert recipe uses ready-to-bake refrigerated biscuits and fresh fruit to create a short-cut cobbler.




  • In a large saucepan, stir together 1 1/3 cups sugar, the cornstarch, salt and cinnamon. Add water and stir till sugar is mostly dissolved. Add blackberries, blueberries, lemon juice and butter. Cook, stirring frequently, till thickened and bubbly.

  • Meanwhile, split each biscuit horizontally into thirds. Arrange 16 of the biscuit pieces in the bottom of a lightly greased 8x8x2-inch baking dish (2-quart square), gently pressing pieces together.

  • Pour the hot berry mixture over the split biscuits. Arrange the remaining 8 or 14 biscuit pieces on top of the berry mixture. Brush biscuit tops lightly with the milk and sprinkle with the 1 tablespoon sugar.

  • Bake the cobbler in a 400 degree F. oven for 15 to 18 minutes or till biscuits are golden brown. Cool about 45 minutes before serving. Serve the dessert warm with a scoop of ice cream, if you like.

Nutrition Facts

322 calories; 7 g total fat; 8 mg cholesterol; 459 mg sodium. 64 g carbohydrates; 5 g fiber;