Fresh Fruit Basket Cobbler

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"Summer stone fruits combined with a sweet-tart sauce nestled under a flaky biscuit crust...yummy!"
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1 h servings 358 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 69.3g
  • 22%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
  2. In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
  3. Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
  4. Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.


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I made this for a good friend's birthday instead of the traditional birthday cake and it turned out just beautiful! And she loved it!

Delicious flavor, but very very sweet to me. Since I don't have much of a sweet tooth, I would probably reduce the amount of cinnamon sugar on top to about 1 tablespoon and use a little less j...

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