Sweet, juicy berries and buttery biscuits combine in this simple raspberry cobbler. Use your favorite berries and, if out of season, replace fresh berries with frozen berries. The buttermilk biscuit layer is extra soft with a delicious crunchy crust. This easy summer dessert just got even better with a scoop of vanilla ice cream !
* ingredients:
° Nonstick cook spray (such as PAM)
° Pie filling (use 1 tin for an 8" by 8" pan or 2 boxes for a 9" by 13" pan)
° Jiffy golden yellow cake mix (use 1 box for an 8" by 8" pan or 2 boxes for a 9" by 13" pan)
° Butter (1/2 - 3/4 stick)
° sugar
* cinnamon
* directions :
Spray the inside of the bakeware with non-stick cooking spray.Next, place the cookie fillings on the baking tray and distribute them evenly.Sprinkle the brown cake mixture on the filling and evenly distribute itDo not add any ingredients to the cake batter, use dry.Cut the butter into thin slices and place on the dry biscuit mixture, leaving a small gap.
Sprinkling sugar on face.Then sprinkle cinnamon powder on your face.Bake in the oven at 350 degrees for 2535 minutes. My rule is - when it smells good enough to eat, it is! But, look for golden brown.
Allow to cool slightly.Serving hot with a scoop of ice cream (optional). The top layer will be crunchy... Tasty!
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