Peach-Raspberry Cobbler

From: adapted from Anna M.

3 cup package biscuit mix
6 tablespoons sugar
9 tablespoons milk
6 tablespoons margarine (melted)
1 cup sugar
6 tablespoons corn starch
Couple Dashes of salt
4 small cans (8 or 12 oz) of canned peaches
3 (10 oz) package frozen red raspberries (thawed)

In bowl combine biscuit mix. Then 6 tablespoons sugar, the milk and butter. Set aside. In Dutch oven blend the 1 cup sugar, the cornstarch, and salt. Stir in peaches (depending on how much juice the raspberries have you only need the juice from approx. 1 can of peaches) and raspberries.

Drop dough from a tablespoon onto fruit mixture and spread as evening on top as possible. Sprinkle dough with a little additional sugar.

Makes enough to fit in one dutch oven. Approx 8-10 servings.