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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fresh peaches, pitted and chopped
pears - peeled, cored and chopped
rhubarb, cut into 1/2 inch pieces
papaya - peeled, seeded and cubed
biscuit baking mix
light brown sugar
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!
I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!
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.
This was really delicious! I added blueberries as well and used veg. shortening instead of margarine/butter. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 16
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