Cherry-Berry Cobbler
1 box Betty Crocker® wild blueberry muffin mix (contains oil)
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4 cup water or soy milk
2 tablespoons flax meal combined with 1/4 cup of water; let stand for about 5 minutes.
1 teaspoon grated lemon peel
2 tablespoons sugar
1. Heat oven to 375ºF. In 13x9-inch (3-quart) glass baking dish, lined with parchment paper, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
2. In medium bowl, stir muffin mix, milk, flax, and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3. Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4 cup water or soy milk
2 tablespoons flax meal combined with 1/4 cup of water; let stand for about 5 minutes.
1 teaspoon grated lemon peel
2 tablespoons sugar
1. Heat oven to 375ºF. In 13x9-inch (3-quart) glass baking dish, lined with parchment paper, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
2. In medium bowl, stir muffin mix, milk, flax, and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3. Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.
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