Fruit Bake

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The sweetness of fruit combines with the tartness of rhubarb, delivering a tasty end to a meal or an anytime snack. Serve hot or cold with a scoop of vanilla ice cream.

By Edinmetr

Gallery

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

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  • Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.

  • Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

Nutrition Facts

Per Serving:
93 calories; protein 0.8g; carbohydrates 20g; fat 1.8g; sodium 43.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Anne Haverhals
Rating: 5 stars
08/17/2012
I changed this so much but the basic idea is still there. Skip the butter and biscuit mix and instead Get a can of buttermilk biscuit dough and snip it into little pieces. Roll the pieces in the brown sugar. I used the same fruit mix but I didn't peel the pears skipped the rhubarb and skipped the raisons. I also added about 1/2 tbl of cin and a splash of vanilla extract. Read More
Helpful
(16)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Anne Haverhals
Rating: 5 stars
08/16/2012
I changed this so much but the basic idea is still there. Skip the butter and biscuit mix and instead Get a can of buttermilk biscuit dough and snip it into little pieces. Roll the pieces in the brown sugar. I used the same fruit mix but I didn't peel the pears skipped the rhubarb and skipped the raisons. I also added about 1/2 tbl of cin and a splash of vanilla extract. Read More
Helpful
(16)
thepriest
Rating: 5 stars
04/22/2011
I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe! Read More
Helpful
(15)
Barb the Bee
Rating: 4 stars
09/23/2007
This was good - I just used fresh fruit I had frozen from the summer - peaches cherries blackberries rhubarb and blueberries. Doubled the topping for a 9 x 13 pan as it would have been skimpy for that size pan especially with tart rhubarb included. I used it as a side dish for brunch; guests thought it would also be great over vanilla ice cream! Read More
Helpful
(15)
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Camille L. Mac Lean
Rating: 5 stars
02/10/2012
This was really delicious! I added blueberries as well and used veg. shortening instead of margarine/butter. Thank you for sharing. Read More
Helpful
(7)
Anne
Rating: 5 stars
09/24/2014
So easy to make. Low calorie and can be made with or without topping. My daughter is gluten free so I put topping on half and left the rest plain. I think Biscuit has a gluten free variety so next time I will get that for the topping. I didn't have papaya so I just used a little more of the peaches and pears. I have a lot of peaches and pears left over from our trees and still have rhubarb in the garden so I will freeze a few batches to make around the holidays. Hope it comes out just as good as the fresh fruit. The family loved it. Read More
Helpful
(1)
GreekGuy
Rating: 5 stars
08/01/2016
Just had a serving hot out of the oven. Delicious with all the fruit flavors. I made the baking mix from scratch and I decided that next time I may just sprinkle brown sugar although the fruit doesn't need more sweetening. Read More
Helpful
(1)
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