You can have this homey, old-fashioned dessert in the oven in a matter of minutes
so it’s great for a weeknight supper or a pot luck. Lemon zest and juice in the
biscuit topping is a perfect partner for the berries.
2 bags (12-ounces) IQF Washington raspberries
2/3 cup sugar
3 tablespoons quick cooking tapioca
2 lemons, zested and juiced, divided
2 cups biscuit mix
1/2 cup milk
1/4 cup sugar
Heat oven to 350 degrees F. Butter or spray a 1 1/2 quart baking dish.
Turn raspberries into baking dish.
In small bowl, stir together sugar, tapioca,
half the lemon zest and juice. Stir into raspberries in baking dish.
Bake until berry mixture is beginning to bubble around edges, about 20 to 25
Meanwhile, in large bowl, stir together biscuit mix, sugar and remaining lemon
zest and juice.
Stir in milk just until mixture is moistened.
Drop biscuit mixture by rounded tablespoons onto hot berry mixture and bake until topping is nicely browned,
about 30 to 40 minutes.
Serve warm or cold.
Top with whipped or pour cream or ice cream, if you wish.
Yield: 6 servings
Nutrition Information per serving: calories 229, fat 1.11g, saturated fat
0.28g, % calories from fat 4%, protein 2.78g, carbohydrates 53.3g, cholesterol 0.54mg,
sodium 95mg, fiber 3.26g
Recipe and photo credit: the Washington Red Raspberry Commission.