Cherry-Blackberry Cobbler

Recipe by: Deborah Barton

1 can (21 ounces) cherry pie filling

1 can (21 ounces) blackberry pie filling

1 yellow or white cake mix

2 eggs

1/3 cup evaporated milk

1 teaspoon cinnamon

Spread pie filling on bottom of greased 4 1/2 to 6-quart slow cooker. In a bowl, mix cake mix, eggs, milk, and cinnamon together. Spoon cake mixture evenly over pie filling. Cover and cook on low heat 3 hours or on high heat 1 1/2 hours. Turn off slow cooker and allow cobbler to cool 20 minutes. Makes 10-12 servings

Serve warm with a scoop of vanilla ice cream.

VARIATION: Add 2 cans of one flavor pie filling in place of one of each pie filling.

Substitute German chocolate cake mix for the yellow or white cake mix.