The aroma of tart blackberries and real sugar beneath a flaky cobbler crust will have family and friends running for the kitchen and coming back for more!
Preheat oven to 400 degrees F.
Remove frozen cobbler from box and remove plastic overwrap from cobbler. Do not remove cobbler from original pan.
Center frozen cobbler on a cookie sheet lined with aluminum foil and place in preheated oven.
Bake 50-60 minutes until golden brown.
Remove cobbler on cookie sheet from oven using oven mitts. Never handle by edge of pan.
Serve warm in 30 minutes or cooled in 2 hours.
Store leftover baked pie loosely covered in refrigerator for up to 3 days. KEEP FROZEN UNTIL READY TO BAKE. For a shiny, crispier crust, beat one egg and apply with a pastry brush to top crust prior to baking. Please Note: baking cobbler on cookie sheet helps crust to bake more evenly. For food safety and quality cook before eating to an internal temperature of 160°F.
FILLING: BLACKBERRIES, WATER, SUGAR, CORN SYRUP, MODIFIED FOOD STARCH, SALT, VEGETABLE JUICE FOR COLOR.
CRUST: WHEAT FLOUR, SHORTENING BUTTER BLEND (PALM OIL, BUTTER [CREAM, SALT]), PALM OIL, WATER, SOYBEAN OIL, SALT, DEXTROSE, YEAST, MONO- AND DIGLYCERIDES.
CONTAINS: WHEAT AND MILK.