Combine peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish; dot with 1 Tbsp. butter.
Mix flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
Bake 30 min. or until biscuit topping is golden brown.
Substitute 1 pkg. (20 oz.) frozen sliced peaches, thawed, for the sliced fresh peaches.
Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping or a small scoop of vanilla ice cream.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.