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Mixed Berry Biscuit Cobbler

Mixed Berry Biscuit Cobbler recipe
photo by:kraft
Yummy! Tapioca was a very nice add....everyone loved it!
posted by
 a cook
on 9/23/2012
15 min
45 min
9 servings
Magazine Acquisition

What You Need

cups  assorted berries (blackberries, blueberries and raspberries)
cup  plus 3 Tbsp. sugar, divided
Tbsp.  MINUTE Tapioca
tsp.  ground cinnamon
cup  water
Tbsp.  lemon juice
cups  all-purpose baking mix
cup  milk

Make It

HEAT oven to 375°F.

SPOON berries into 9-inch square baking dish sprayed with cooking spray; set aside. Mix 3/4 cup sugar, tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil on medium-high heat, stirring frequently. Pour over berries.

STIR baking mix, remaining sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls over fruit mixture.

BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

Kraft Kitchens Tips

Selecting & Storing Fresh Berries
Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
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