Ingredients
1
cup Gold Medal™ all-purpose flour
2
tablespoons sugar
3/4
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon ground allspice, cardamom, or cinnamon
1/8
teaspoon salt
1/3
cup Yoplait® plain fat-free yogurt
1/4
cup refrigerated or frozen egg product, thawed
2
tablespoons melted butter
2
cups fresh raspberries or 1 package (10 oz) Cascadian Farm™ frozen organic red raspberries, thawed
4
cups sliced, peeled fresh peaches or 1 1/2 packages (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/4
cup cold water
2
tablespoons sugar
4
teaspoons cornstarch
1
tablespoon lemon juice
1/4
teaspoon ground allspice, cardamom, or cinnamon
Preparation
For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
Immediately drop the biscuit topping into small mounds onto the hot filling.
Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.
