3/4 c. sugar
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1/2 c. water
6 1/2 c. raspberries, rinsed and drained dry
1/4 tsp. baking soda
1 tsp. baking powder
1 c. all purpose flour
1/4 c. butter
1/2 c. milk

In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups raspberries. In separate bowl, mix soda, baking powder and flour. In second bowl, beat butter and remaining 1/4 cup sugar until creamy. Add milk and flour mixture; stir until moistened.

Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries. Bake in 400 degree oven until batter is a deep golden brown and berries are bubbling, 35 to 40 minutes. Makes 8 servings.