Raspberry Cobbler

Raspberry Cobbler

1 cup sugar and a little more for dusting
2 pounds (thawed) frozen raspberries or blackberries
3 tablespoons instant tapioca
1 tablespoon lemon juice
1 packet (7.75-ounce) butter biscuit mix (Bisquick Complete preferred)
3/4 cup cream soda (divided)
Preheat oven to 350°F. 

Use a butter flavored cooking spray to spray 8 (4-inch) ramekins. In a bowl combine the thawed raspberries (or blackberries), lemon juice, tapioca, sugar, and 1/4 cup of cream soda. Spoon this mixture into the ramekins.

In another bowl, combine the remaining cream soda and biscuit and mix or blend well. Drizzle biscuit mix over berries. Dust with sugar.

Baking time is 30 to 40 minutes. Best served warm.

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