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Apple Cherry Cobbler


1 egg
1/2 cup sugar
1/2 cup skim milk
1 tablespoons vegetable oil
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1 can (21 oz.) apple pie filling
1 can (21 oz.) cherry pie filling
1 tablespoon lemon juice
1 teaspoon vanilla extract

TOPPING:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon margarine

In a bowl, combine the first four ingredients. Combine flour and baking powder; add to egg mixture and blend will. Pour into a 13 x 9 x 2 baking pan coated with nonstick cooking spray. Combine pie fillings, lemon juice and vanilla; spoon over batter. For topping, combine brown sugar, flour and cinnamon; cut in margarine until crumbly. Sprinkle over filling. Bake at 350 for 40-45 minutes or until bubbly and cake tests done. If necessary cover edges with foil to prevent overbrowning.

Serves 16





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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