Ingredients
2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1/8
teaspoon salt
3/4
cup butter, softened
3/4
cup granulated sugar
1
egg
3
cups halved fresh strawberries
3
cups fresh raspberries
1/3
cup granulated sugar
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons coarse sugar
Preparation
In medium bowl, mix 2 cups flour, the baking powder and salt. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes or until fluffy. Beat in egg. Beat in flour mixture just until blended. Shape dough into a ball; flatten slightly. Wrap in plastic wrap; refrigerate at least 2 hours.
Heat oven to 350°F. Line cookie sheet with foil. In large bowl, mix strawberries, raspberries, 1/3 cup granulated sugar and 1/4 cup flour. Divide mixture among 8 (8-oz) individual baking dishes (ramekins). Crumble cookie dough over berry mixture; sprinkle with coarse sugar. Place baking dishes on cookie sheet.
Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
