Stone-Fruit Cobbler

Stone-Fruit Cobbler
Makes 8
Prep 25 m
Bake 25 m



  1. 1 of 3 Heat oven to 400 degrees . Coat a 6-cup shallow baking dish with nonstick cooking spray.
  2. 2 of 3 In a large bowl, combine fruit, 1 cup of the sugar, the tapioca, ginger, cinnamon, nutmeg and salt. Spoon into prepared dish.
  3. 3 of 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: 3 g pro., 266 mg sodium, 2 g fiber, 3 g sat. fat, 45 g carb., 6 g Fat, total, 9 mg chol., 220 kcal cal.