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Stone-Fruit Cobbler

Stone-Fruit Cobbler

Nutrition Facts
  • cal. (kcal) 220
  • Makes: 8 servings
  • Yield: servings
  • Prep: 25 mins
  • Bake: 25 mins at 400°F
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Ingredients

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  • 2 1/2 pounds peaches, plums and nectarines, peeled and cut into chunks (about 5 cups)
  • 1 cup plus 3 tbsp sugar
  • 2 tablespoons tapioca
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup Bisquick
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup milk

Directions

  1. Heat oven to 400 degrees . Coat a 6-cup shallow baking dish with nonstick cooking spray.
  2. In a large bowl, combine fruit, 1 cup of the sugar, the tapioca, ginger, cinnamon, nutmeg and salt. Spoon into prepared dish.
  3. In a medium bowl, whisk together Bisquick, 2 tbsp of the sugar, the butter and milk. Stir until thick batter forms. Dollop heaping tablespoonfuls over fruit. Sprinkle remaining 1 tbsp sugar over top. Bake at 400 degrees for 25 minutes, until fruit is bubbly and topping has browned.

Nutrition Information for Stone-Fruit Cobbler

Servings Per Recipe: 8
PER SERVING: 220 cal., 6 g total fat (3 g sat. fat), 9 mg chol., 266 mg sodium, 45 g carb. (2 g fiber), 3 g pro.