Best Apple Raspberry Cobbler Recipes

FRESH RASPBERRY APPLE COBBLER

Fresh Raspberry Apple Cobbler image

A healthier version of fruit cobbler where the fruit is emphasized by reducing the sugar. I made this with the wild raspberries from my backyard, and it was delicious! If you want to really taste the fruit in your cobbler, this is a good one to try!

Provided by emerili

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 18

Ingredients

6 cups chopped apples
2 cups raspberries
2 tablespoons white sugar, or to taste
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 cup all-purpose flour
½ cup oats
¼ cup brown sugar
3 tablespoons butter
2 tablespoons whole wheat flour
2 tablespoons ground flax seeds
2 tablespoons milk
2 tablespoons yogurt
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon baking soda

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix apples, raspberries, white sugar, lemon juice, 1 tablespoon flour, and 1 teaspoon cinnamon together in a bowl; pour into a 9x13-inch baking dish.
Mix 1 cup flour, oats, brown sugar, butter, whole wheat flour, flax seeds, milk, yogurt, baking powder, 1 teaspoon cinnamon, salt, and baking soda together in a separate bowl until topping is crumbly. Spread topping over apple mixture.
Bake in the preheated oven until topping is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 30.4 g, Cholesterol 8 mg, Fat 4 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 128.3 mg, Sugar 14.4 g

APPLE-RASPBERRY COBBLER

Apple-Raspberry Cobbler image

Pop a warming dessert into the oven in 10 minutes when you turn to canned pie filling and refrigerated pie crust.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 teaspoons milk
1 tablespoon sugar

Steps:

Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well.
Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips. Continue weaving cross-strips with second half of strips, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.
Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 38 g, TransFat 0 g

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