4cupsfrozen triple berry blend, raspberries, blackberries and blueberries
17 oz. package Martha White® Blueberry Flavored Muffin Mix
vanilla ice cream for serving
Preheat oven to 350°F. Lightly grease an oven safe 9” or 10” cast iron skillet or pie pan with no-stick cooking spray.
Combine the berries, sugar and tapioca in a bowl and toss to coat. Spread the berries in the bottom of the skillet or pie pan, set aside.
In another small dish combine the muffin mix with heavy cream and stir until a dough forms. Drop the dough by tablespoons all over the berries. Bake for 25 to 30 minutes, or until the top is golden brown and center is bubbly.
Let cool slightly before serving with a scoop of ice cream on top.