1 c. pkg. biscuit mix
2 tbsp. sugar
3 tbsp. milk
2 tbsp. melted butter

1/3 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt

3 c. fresh or frozen peaches
1 (10 oz.) pkg. frozen raspberries

Cook and stir until thickened and bubbly. Pour into casserole. Drop dough from a tablespoon onto hot fruit. Makes about 6 mounds. Bake 20 minutes, 400 degrees. Serve with cream.