Raspberries and combined with canned biscuits in this easy and delicious treat! Raspberry Biscuit Cobbler is the perfect summertime dessert. Especially when topped with a big scoop of vanilla ice cream!
Ingredients
3c.fresh raspberries
1 1/4c.sugar
2Tbspcornstarch
18-count can biscuit dough, each biscuit cut into quarters
1tsp.cinnamon
vanilla ice cream
Instructions
Preheat the oven to 350° F.
In a large mixing bowl, combine raspberries, 1 cup sugar, and cornstarch. Gently stir together to coat the raspberries. Pour raspberries into an ungreased 9x13 baking dish.
Combine 1/4 cup sugar and cinnamon in a small bowl. Place cut biscuits into a medium bowl and top with cinnamon and sugar mixture; stir to coat. Place coated biscuit pieces over the raspberries to make an even layer, covering the raspberries.
Place in the oven uncovered and bake 25-30 minutes, or until biscuits are golden brown and raspberries are bubbling. Serve hot with vanilla ice cream. Enjoy!