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Steps
1
Heat oven to 425°F.
2
In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice.
3
Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly.
4
Pour berry mixture into 8-inch (2-quart) glass baking dish or baking pan.
5
In medium bowl, stir Bisquick™ mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms.
6
Drop dough by 6 spoonfuls onto hot berry mixture.
7
Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
8
Place baking dish on a wire cooling rack. Cool slightly. Serve warm topped with ice cream.
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For this berry cobbler recipe, use a medium saucepan (about 2-quart size) and a 2-quart glass baking dish or baking pan.
Raspberries and blueberries can be delicate, so you want to store them carefully. Keep them in their original container or spread them out in a dish or pan lined with paper towels before making our Berry Cobbler. Raspberries are especially fragile, so plan to use them within a day or so to avoid moldy berries.
For a splashing finish, serve your warm berry cobbler with a pitcher of heavy whipping cream, half-and-half or eggnog. A little shake of ground cinnamon or nutmeg will add just a hint of spicy warmth.
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