Easy Mini Blueberry (Or Cherry) Pies - cooking recipe

Ingredients

3/4 cup flour
1/2 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 cup cold butter (cut into small pieces, no subs!)
3/4 cup chopped walnuts
1 (17 ounce) can large refrigerated biscuits (use pillsbury Grands flakey biscuits for this)
1 (21 ounce) blueberry pie filling
2 cups whipping cream
3 tablespoons sugar
1/2 teaspoon cinnamon (or to taste)

Preparation

Heat oven to 350 degrees.
Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
In a medium bowl combine flour, brown sugar and cinnamon.
Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
Separate the dough into 8 biscuits.
Split each biscuit in half to make 16 rounds.
Using floured fingers flatten each to form a 4-inch round.
Press each round into muffin cup.
Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
Bake for 15-22 minutes or until golden brown.
Cool 5 minutes, then remove from muffin tins.
Place on a wire rack to cool.
In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.