Yield: 1 Servings
|5 \N||Frozen; sliced peaches, thawed, up to 6|
|3 pints||Fresh raspberries|
Mix peaches, cornstarch, and sugar in saucepan. Heat and boil gently until thickened. Pour into pyrex/oven proof dish. Sprinkle with cinnamon. Add raspberries. Dot with margarine. Prepare Bisquick with sugar and milk.
Spoon onto fruit. Bake at 400 degrees F. for 25 minutes.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest by LizaCooks <LizaCooks@...> on May 2, 1998