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Fruit Bake


"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."
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55 m servings 93 cals
Original recipe yields 8 servings

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

Nutrition Facts

Per Serving: 93 calories; 1.8 g fat; 20 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 44 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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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...

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 skim...

I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!

This was really delicious! I added blueberries as well and used veg. shortening instead of margarine/butter. Thank you for sharing.

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...

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 n...