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Mixed Berry Cobbler

Prep Time:
15 min

Total Time:
55 min

Makes:
9 servings

What You Need

4 cups assorted berries, such as blackberries, blueberries and raspberries

3/4 cup plus 3 Tbsp. sugar, divided

3 Tbsp. MINUTE Tapioca

1/4 tsp. ground cinnamon

3/4 cup water

1 Tbsp. lemon juice

1-1/2 cups all-purpose baking mix

1/3 cup milk

Make It

PREHEAT oven to 375°F. Spoon berries into lightly greased 9-inch square baking dish; set aside. Mix 3/4 cup of the sugar, the tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil over medium-high heat. Pour over berries in baking dish; set aside.

STIR baking mix, remaining 3 Tbsp. sugar and the milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.

BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

Kraft Kitchens Tips

Special Extra

Top each serving with a dollop of thawed COOL WHIP Whipped Topping or a scoop of vanilla ice cream.

Selecting & Storing Fresh Berries

Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.

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