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Black Raspberry Cobbler

Perfect for Sunday brunch with milk or cream; great dessert with ice cream or whipped cream. Quick, easy, good.

4 cups berries (we used black raspberries)
4 tablespoons baking mix (Bisquick or other brand)
3/4 cup sugar
1/2 teaspoon cinnamon

Biscuit Dough:
1 cup baking mix
1/3 cup milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Mix berries, 4 tablespoons baking mix, 3/4 cup sugar and 1/2 teaspoon cinnamon. Pour into buttered 8- or 9-inch round pan. Dot with butter.

For biscuits, mix baking mix, milk, sugar and cinnamon into a soft dough. Drop by forkfuls around pan (probably 6 or 7 biscuits -- none in center). Bake at 425 degrees until the center bubbles, about 10 to 12 minutes (ours took 15 minutes).

Major hint: If making in a round cake or casserole, NEVER cover the center! Everything else will burn before the center gets done.

Sharon Roso in "Seasoned with Words: Stories, Memoirs & Poems about Food" by the Oregon Writers Colony

Thursday, June 22, 2000

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