Fruit Bake

Fruit Bake

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
EDINMETR
Recipe by  EDINMETR

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (4)

Rate This Recipe
Barb the Bee
13

Barb the Bee

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!

thepriest
12

thepriest

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

ahaverhals
10

ahaverhals

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 93 cal
  • 5%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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