1/4 c. butter
1/4 c. sugar
1 c. raspberries
2 tbsp. sliced almonds
1 1/2 c. Bisquick baking mix
1/2 c. sugar
1 egg
1/2 c. milk
2 tbsp. vegetable oil
1/2 tsp. vanilla
1/2 tsp. almond extract
Sweetened whipped cream or ice cream

Heat oven to 350 degrees. Heat butter in a round, 9x1 1/2 inch pan in oven until butter is melted. Remove pan from oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with nuts.

Beat remaining ingredients in medium size bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.