Title: Very berry cherry cobbler
 Categories: Fruits, Desserts
      Yield: 8 Servings
 
      1 cn (540ml) Cherry pie filling
      1 pk (300g) Frozen blueberries,
           Thawed
      1 pk (300g) Frozen raspberries,
           Thawed
      2 tb Corn starch
      2 c  All purpose flour
    1/4 c  Sugar
      1 tb Baking powder
    3/4 ts Salt
    1/2 c  Cold butter
      1 c  Milk
 
  In an ungreased 13x9x2-inch (3.5L) baking pan, combine cherry pie
  filling, blueberries, raspberries, corn starch and 2T sugar; set
  aside. Stir together flour, 1/4 cup sugar, baking powder and salt.
  With pastry blender or 2 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 375F (190C) oven 35
  to 40 minutes or until browned and bubbly. Makes 6 to 8 servings.