Fruit Bake Recipe - Allrecipes.com
Fruit Bake Recipe
  • READY IN 55 mins

Fruit Bake

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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 More Reviews

Sep 23, 2007

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!

 
Apr 22, 2011

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

 

5 Ratings

Aug 16, 2012

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.

 
Feb 10, 2012

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

 
Sep 24, 2014

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 next time I will get that for the topping. I didn't have papaya so I just used a little more of the peaches and pears. I have a lot of peaches and pears left over from our trees and still have rhubarb in the garden so I will freeze a few batches to make around the holidays. Hope it comes out just as good as the fresh fruit. The family loved it.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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