Cranberry Blueberry Cobbler Recipe

Ingredients

2

cups sugar

1/4

cup cornstarch

2

cups fresh or frozen cranberries

2

cups fresh or frozen blueberries

2

tablespoons orange juice

1

                        can (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

2

tablespoons sugar

1/2

teaspoon grated orange peel

Preparation

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.

In large saucepan, combine all fruit mixture ingredients. Bring to a boil, stirring constantly. (Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened. Pour mixture into sprayed baking dish.

Separate dough into 5 biscuits. Cut each biscuit into quarters. In small bowl, combine 2 tablespoons sugar and orange peel; mix well. Add biscuit pieces; toss to coat. Arrange over hot fruit mixture.

Bake at 375°F. for 12 to 17 minutes or until biscuits are deep golden brown. Cool 5 minutes before serving. Store in refrigerator.