Mixed Fruit Cobbler
Recipe Ingredients:
| 1 | pkg | refrigerated piecrust dough |
| 4 | granny smith apples (1 1/4 lbs) peeled, cored, & sliced | |
| 4 | bartlett pears (1 1/4 lbs) peeled, cored, & sliced | |
| 1 | pt | fresh blueberries* |
| 1 | pt | fresh raspberries* |
| 2 | cup | sugar |
| 2/3 | cup | flour |
| 2 | Tbsp | lemon juice |
| 2 | Tbsp | butter |
| 1 | cup | chopped walnuts |
| 2 | Tbsp | confectioners sugar |
| *1 (16oz) pkg frozen mixed berries NOT in juice may be substituted |
Recipe Instructions:
| 1. | Preheat oven to 350F. Roll 1 crust on lightly floured board to 13x12-inch rectangle, 1/2-inch thick. Cut dough into eleven 13-inch strips. Cover with clean cloth while making filling. |
| 2. | Combine apples, pears, and berries in a large bowl. Sprinkle with lemon juice. Combine sugar and flour, and stir into fruit. Spread fruit mixture evenly into pan. Dot with butter. Combine walnuts and confectioners sugar. Sprinkle over filling. |
| 3. | Crisscross pastry strips over fruit mixture. Bake 60 to 70 minutes or until pastry is light golden brown and fruit is bubbly and thickened. Serve with whipped cream. Yield: 12 to 15 servings. |
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