Ingredients
1 cup plus 3 tablespoons sugar, divided 1/4 cup cornstarch3 cups fresh or frozen unsweetened raspberries2 cups biscuit/baking mix2/3 cup 2% milk2 large eggs2 tablespoons canola oilTOPPING:1 package (3.4 ounces) instant vanilla pudding mix1/2 cup sugar1/4 cup cold butter, cubed
Preparation
Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool.
Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture.
For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.
