“Another recipe from Southern Living. Made easy using refrigerated pie crust, you create a double crust lattice-topped cobbler.”
READY IN:
1hr 15mins
SERVES:
6-8
YIELD:
1 cobbler
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
  2. Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
  3. Bake at 400F for 55-60 minutes or until golden and bubbly.

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