1 c. all purpose flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
20 oz. can apple fruit pie filling
1/3 c. raisins
1/4 c. sugar
6 oz. can frozen apple juice reserve 1/4 cup for topping
1/2 c. water

TOPPING:

1 tbsp. sugar
1 tsp. cornstarch
1 tbsp. butter

Heat oven to 375 degrees. Grease 12 x 8 inch baking dish or 11 x 7 inch pan. Lightly spoon flour into measuring cup. In small bowl combine flour, 1/2 cup sugar, baking powder, salt, 1/4 cup butter and milk at low speed until moistened; beat 1 minute at high speed.

Spread in greased pan. Spoon fruit pie filling over batter. Sprinkle with raisins and 1/4 cup sugar. In small bowl, combine apple juice concentrate and water; pour over sugar.

Bake at 375 degrees for 40 to 50 minutes or until golden brown and toothpick inserted in cake portion comes out clean. (If cobbler becomes too brown, cover with foil last 10 minutes of baking.)

In small saucepan, combine 1 tablespoon sugar, cornstarch, reserved 1/4 cup apple juice concentrate and 1 tablespoon butter. Cook over medium heat until thickened, stirring constantly. Remove from heat. Pour and spread evenly over hot cobbler. Serve warm with whipped topping.