Peachy Berry Cobbler
|Butter/Margarine||3 Tablespoon, melted|
|Frozen sliced peaches||10 Ounce, thawed (1 Package)|
|Frozen red raspberries||10 Ounce (1 Package)|
|Lemon juice||1 Teaspoon|
|Biscuit mix||1 Cup (16 tbs) (From Package)|
|Milk/Half and half||1⁄3 Cup (5.33 tbs)|
Pour first 4 ingredients into heavy metal 10-inch skillet or casserole with tight fitting cover and heat proof handles and knob.
Cover handles and knob with foil for extra protection.
Place pan on cooking grill.
Cover kettle and bring fruits to a boil while preparing topping.
Combine biscuit mix, 3 tablespoons sugar and milk or half and half; stir just until dry ingredients are moistened.
Drop spoonsful of dough onto boiling fruit mixture.
Cover at once! Cover kettle and cook 10 to 15 minutes or until topping is cooked.
Remove from heat.
Combine and mix remaining 3 tablespoons sugar and cinnamon, sprinkle over crust; cover for 2 or 3 minutes.
Serve warm, plain or topped with whipped cream or ice cream.