Fruit Bake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Reviewed: 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.
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Reviewed: Feb. 10, 2012
This was really delicious! I added blueberries as well and used veg. shortening instead of margarine/butter. Thank you for sharing.
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Photo by Camille      L Mac Lean

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA
Photo by thepriest
Reviewed: Apr. 18, 2011
I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!
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Reviewed: 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!
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Cooking Level: Expert

Home Town: Los Angeles, California, USA

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