This deep-dish berry dessert is topped with sweet biscuits.
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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.
Explore reviews fromour online community
We absolutely love this cobbler! It is my husband's #1 request. The only thing I do different is that I add a capful of vanilla extract to the biscuit mix to enhance the flavor.
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