Since the tastes are so fall-like, I only cook this recipe in the autumn. It really comes alive with a dash of warm cranberries and maple syrup. This is elegant enough for guests and goes great with crusty bread and a robust white wine. As early as the end of August, my husband starts asking for it!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 fresh peaches, pitted and chopped
- 2 pears – peeled, cored and chopped
- 4 stalks rhubarb, cut into 1/2 inch pieces
- 2 tablespoons raisins
- 1 large papaya – peeled, seeded and cubed (Optional)
- 2 tablespoons biscuit baking mix
- ¼ cup light brown sugar
- 1 tablespoon margarine, softened
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- 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.
- Bake in the preheated oven until top is golden brown, 35 to 45 minutes.
Reviews
Just had a serving hot out of the oven. Delicious with all the fruit flavors. I made the baking mix from scratch and I decided that next time I may just sprinkle brown sugar although the fruit doesn’t need more sweetening.
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.
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.
I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!
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!