2 cans (15 oz each) pear slices or halves
1 can (21 oz) blueberry pie filling
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 can (6 oz) refrigerated flaky biscuits (5 biscuits)
1 tablespoon slivered almonds
- Heat oven to 400°F. Spray CW by CORNINGWARE® 1.5 QT COLORFUL BAKER with cooking spray. Drain pears, reserving liquid in a bowl. Cut pears into 1-inch pieces. In 2-quart saucepan, gently stir pears and pie filling; set aside.
- In small bowl, mix sugar and cinnamon. Dip each biscuit, one at a time, in reserved pear liquid; shake off excess. Roll in cinnamon-sugar to coat; set on plate.
- Heat saucepan with fruit over medium heat, stirring occasionally, until hot and bubbly. Pour into baker. Arrange biscuits on top of hot fruit filing; sprinkle with almonds.
- Bake 15 to 20 minutes or until fruit is bubbly and biscuits are deep golden brown.