Peachberry Cobbler

Directions

In saucepan, mix cornstarch with a little of the raspberry syrup.

Add remaining syrup and raspberries, the peaches; and salt.

Cook over medium heat, stirring constantly, until thick and clear.

Turn into 1½- quart casserole or 10 x 6 x 1½ inch baking dish .

Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well.

Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits.

Sprinkle biscuits with sugar.

Bake in hot oven (400 degrees F) 20 minutes or until biscuits are done.

Serve warm with cream.