This deep-dish berry dessert is topped with sweet biscuits.
Story Behind the Recipe
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1 1/2 cups sugar
2 (6-ounce) packages fresh blackberries
2 (6-ounce) packages fresh raspberries
1/4 cup cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
2 cups pancake and baking mix
2/3 cup milk
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar, divided
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
*Substitute 1 (14-ounce) package frozen blackberries, thawed.
**Substitute 1 (14-ounce) package frozen raspberries, thawed.
Heat oven to 400°F.
Combine all filling ingredients in 3-quart saucepan. Cook over medium-high heat, stirring constantly, 7-10 minutes or until mixture comes to a full boil. Continue boiling 1 minute. Pour into ungreased 2-quart casserole. Set aside; keep hot.
Combine baking mix, milk, butter and 1 tablespoon sugar in bowl. Drop 8 equal portions of biscuit dough onto hot filling. Sprinkle with remaining sugar. Bake 25-30 minutes or until biscuits are golden brown and filling is bubbly around edges. Cool 30 minutes.
Serve warm with sweetened whipped cream, if desired.
Read the Story Behind the Recipe
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Southern cooks are known for their relaxed hospitality and their luscious desserts. With these foolproof and sure-to-please recipes, you and your guests can enjoy both.