Cranberry and Blueberry Cobbler (Biscuits)

Fruit-juicy cobbler just got quicker with sweetened refrigerated biscuits.

Fruit Mixture:
1 cup Monk Fruit Sweetener with Erythritol (Granular)
¼ cup cornstarch
4 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
2 Tbsp. orange juice, freshly squeezed

Topping:
1 (6 oz) can refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 Tbsp. Erythritol Gold
2 Tbsp. butter, melted
1 tsp. ground cinnamon
1 tsp. orange peel, freshly grated

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease an 8" square (2 qt) baking dish with butter.

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 prepared baking dish.

Separate dough into 5 biscuits. Cut each biscuit into quarters.

In small bowl, combine 2 Tbsp. brown sugar, butter, cinnamon and orange peel; mix well. Add biscuit pieces; toss to coat. Arrange over hot fruit mixture.

Bake for 12-17 minutes or until biscuits are deep golden brown. Cool 5 minutes before serving.

Store in refrigerator.

Makes 6 servings.