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1 can E.D. Smith Cherry Pie Filling (19 oz.)
1 pkg. (300 g) frozen blueberries (thawed)
1 pkg. (300 g) frozen raspberries (thawed)
2 Tbsp. cornstarch
2 Tbsp. sugar
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 cup cold butter
1 cup milk
In greased 13x9x2-inch baking pan, combine cherry pie filling, blueberries and raspberries, corn starch and 2 Tbsp. sugar. Set aside.
Stir together flour, 1/4 cup sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture is crumbly. Add milk, mix lightly with fork until just combined. Drop spoonfuls of batter onto fruit mixture.
Bake in 375 F oven 35-40 minutes or until browned and bubbly. Makes 6 to 8 servings. For a change, you may use strawberry or apple cherry pie filling.
Submitted by Marjorie McGuigan, Iona.