1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400° let heat 10 minutes. Remove casserole from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is golden brown. Serve with whipped topping.
HIGH ALTITUDE (3500 to 6500 feet): Bake 16 to 19 minutes.
NUTRITION FACTS: 1 Serving: Calories 200 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 320mg Carbohydrate 38g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 1 Fat
BETTY'S TIP: For a Fresh Berry Cobbler, use 3 cups fresh berries (blueberries, raspberries, sliced strawberries) instead of the canned fruit. Add sugar to taste to the berries and about 3/4 cup water. Continue as directed.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quick Fruit Cobbler recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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