LEFTOVER CRANBERRY AND CHERRY COBBLER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
- Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
- Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
- Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.
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Ceriyah Scarlett
[email protected]I've never been a fan of cobbler pie, but this recipe changed my mind. The streusel topping was incredible and the filling was perfectly balanced. I'll definitely be making this again.
Maliyah Fewell
[email protected]Yum! This cobbler pie was a perfect way to use up leftover cranberries and cherries. The streusel topping was amazing and the filling was bursting with flavor.
hafsa ladl
[email protected]Easy to make and oh so delicious! The cranberries and cherries were tart and sweet, and the streusel topping was the perfect finishing touch. Will definitely make this again!
Tanjidul COX
[email protected]This cobbler pie was a hit at my Thanksgiving gathering! The combination of cranberries and cherries was perfect, and the streusel topping added a delicious crunch. I'll definitely be making this again next year.