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
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.