Mixed Berry Cobbler

Ingredients for Fruit Mixture:
2 bags (24 oz total) frozen blueberries
2 boxes or bags (20 oz total) frozen raspberries
(can substitute blackberries or cranberries for raspberries or mix some of each)
1 granny smith apple (peeled and chopped)
3 tablespoons of flour
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup butter or margerine (cut up in chunks)

Pastry:
1 (15 oz) package refrigerated piecrusts
Cinnamon sugar mixture
2 Tbsp butter melted

A Go With:
Whipped topping or vanilla ice cream

Directions:
Unfold 1 piecrust and press out fold lines. Cut pastry into 1-inch strips and place on baking sheet. Brush with melted butter or spray with Pam. Sprinkle cinnamon-sugar mixture over strips and bake at 425º for 7-8 minutes or until golden brown.

Unfold the other piecrust and press out fold lines. Either cut into 1/2-inch strips or use seasonal cookie cutters. Prepare and bake in the same way as the first crust although this one will be set aside and used just before serving the cobbler.

Stir together fruit, flour, salt and sugar. Spoon 1/2 of the mixture into a lightly-greased 13x9 baking dish. Top evenly with 1-inch strips of baked pastry strips. Spoon remaining berry mixture into baking dish and dot with butter chunks.

Bake at 400º for 30-35 minutes or until bubbly. Top with baked 1/2-inch pastry strips or cut-outs.

Best if served warm.