Peach Raspberry Cobbler

This recipe is another from a friend (Johnna Meek) on the Deseret Land & Livestock ranch. It is really easy and delicious.

1 C. Bisquick buttermilk baking mix
2 T. sugar 3 T. milk
2 T. margarine 1/3 C. sugar
2 T. cornstarch 1/8 tsp. salt
3 C. peaches canned in juice
1 package raspberries (10 oz.)

In a bowl, combine biscuit mix, 2T. sugar, the milk and margarine. Set aside. In pan blend 1/3 C. sugar, cornstarch and salt. Stir in drained peaches and the raspberries. Cook and stir until thickened and bubbly. Pour into 1 1/2 quart casserole dish.
Drop dough from a Tablespoon onto hot fruit. Sprinkle dough with additional sugar.
Bake at 400˚ for 20 min. or until biscuits are done. Don’t overcook! Fresh or frozen peaches may be substituted.