Makes 8 servings
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar
Cream, whipped cream or ice cream, if desired
Heat over to 375ºF.
Mix flour, baking powder, salt and milk in ungreased 8-inch square pan or skillet. Stir in butter until blended.
Mix blackberries and sugar; spoon over batter. (If you'd prefer, mix blackberries and sugar; let stand about 20 minutes or until fruit syrup forms before spooning over batter.) Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

 

 

 

 

Makes 8 servings
2 1/2 cups sliced fresh peaches
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground nutmeg
2 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons packed brown sugar
Heat oven to 375º. Lightly butter bottom and side of deep-dish pie plate, 9x1 1/2 inches.
Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.