CHERRY RASPBERRY COBBLER RECIPES

Steps:

• For biscuit topping, in a medium mixing bowl stir together the flour, the 2 tablespoons sugar, and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Set aside.
• For filling, in a medium saucepan combine the 1/3 cup sugar and cornstarch. Add thawed raspberries, water, and lemon juice. Cook and stir until thickened and bubbly. Stir in thawed cherries; cook and stir until bubbly again. Reduce heat and keep filling hot.
• In a small bowl use a fork to beat together egg and milk. Add egg mixture all at once to the biscuit topping. Using a fork, stir just until moistened.
• Transfer the hot filling to an ungreased 2-quart square baking dish. Immediately drop topping mixture from a teaspoon into small mounds atop filling. Combine the 1 tablespoon sugar and the cinnamon; sprinkle over topping. Sprinkle with pecans. Bake, uncovered, in a 400 degree F oven 20 to 25 minutes or until toothpick inserted in center of topping comes out clean. If desired, serve warm with ice cream. Serves 6.

Steps:

• Mix the 1 tablespoon sugar and the cinnamon. For topping, in a mixing bowl, combine flour, 1 tablespoon sugar, and baking powder. Cut in butter to resemble coarse crumbs. Make well in center.
• For filling, combine cherries, raspberries, the 2/3 cup sugar, the water, and cornstarch. Let stand 10 minutes (20minutes for frozen fruit). Cook and stir until bubbly. Transfer to 8x8x2-inch baking dish.
• Combine egg product and milk. Add to flour mixture; stir until dough clings. Spoon in 6 mounds over filling. Sprinkle with cinnamon-sugar mixture.
• Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm. Makes 6 servings.