5 c. raspberries
2 c. flour
3 c. sugar, divided
1 c. milk
1/3 c. oleo, soft and cut in
2 tsp. baking powder
1 tsp. salt, divided
2 Tbsp. cornstarch
1 1/2 c. boiling water
You can use black or red raspberries.
Spread berries in well greased 2 1/2-quart shallow
baking dish. Set aside. In medium bowl, mix flour, 1 1/2 cups
of the sugar, milk, oleo, baking powder and 1/2 teaspoon salt
well. (Batter will be thick.) Spoon over berries; spread to
the edges of dish; set aside. In small bowl, mix well the
remaining 1 1/2 cups sugar, cornstarch and remaining 1/2
teaspoon salt. Sprinkle over top of batter. Pour boiling
water over all. Bake at 350 degrees for 1 hour.
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