1 cup raspberries
Directions: Preheat oven to 350°.
To prepare filling, combine first 5 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir with the butter at the bottom of dish). Spoon fruit mixture over batter, gently pressing the fruit into the batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar (or white if you don't have turbinado on hand), and bake for an additional 10 minutes or until crust is golden.
yields: 8 small servings or 6 good size servings!