The Easiest Fruit Cobbler

This is another one of our Christmas breakfast favorites. It is, also, a great brunch cobbler and delicious when served as a dessert with ice cream. It’s also one that we make ahead, freeze and bring to our family beach vacations to have with breakfast. Of course for the beach I have to make 2 to feed 20+ hungry people so I usually make one peach and one raspberry and everybody is happy.

INGREDIENTS

• 2 Cups Pioneer Biscuit Mix
• 2 Cups Sugar
• 2 Cups Whole Milk
• 2 Eggs – lightly beaten
• ¼ Cup Butter – melted and cooled
• 21 Oz Can Fruit Pie Filling – your choice
• ½ tsp Cinnamon
• Additional Sugar – for dusting

METHOD

1. Preheat oven to 350°.
2. Lightly grease a 9” X 12’ baking dish. Glass works best.
3. Combine biscuit mix and sugar in a large bowl.
4. Add milk and eggs and mix well – about 50 – 60 strokes.
5. Pour batter into prepared baking dish.
6. Pour melted butter evenly over surface.
7. Spoon pie filling on top and sprinkle with cinnamon and sugar.
8. Bake for 50 –60 minutes until brown on top.
9. When still warm sprinkle with additional sugar or a mixture of sugar and cinnamon.

Buon Mangiata!