Ingredients:
- 4 cups berries (strawberry, raspberry, blueberry, etc)
- 1/4 cup sugar
- 2 Tbsp flour
- 1 1/2 Tbsp Olive~Me& Co.’s Chocolate Raspberry Balsamic Vinegar
- 1/8 tsp salt
Biscuit Topping:
- 1 cup flour
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp cold unsalted butter
- 1/4 cup plain fat-free yogurt
- 2 Tbsp almond milk
- 3/4 tsp vanilla extract
Instructions:
- Preheat oven to 400°F, and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
- Toss berries, sugar, flour, balsamic, and salt together in a medium bowl. Set aside.
For the biscuit topping:
- whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
- Combine yogurt, almond milk, and vanilla in a small bowl; add to flour mixture and stir just until moist.
- Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
- Pour berry mixture into prepared baking dish; top with spoonful of biscuit dough (you won’t cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
