Prep 5 mins
Cook 50 mins
Another cobbler from Season .... told you FANATIC!! This is best with fresh fruit and always better warm. The next day just warm it up in the microwave oven for 1 minute.
- 2 (20 ounce) cans fruit (drain all juice) or 2 -3 cups fresh fruit (drain all juice)
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1 cup Bisquick
- 1 cup sugar
- 3⁄4 cup milk
- Put fruit in the bottom of an 8x8 inch casserole dish.
- Melt the butter and mix in Bisquick, sugar and milk.
- Pour over fruit.
- Cook for 45-50 minutes at 350 degrees Fahrenheit.
- Serve with Cool Whip or ice cream.
I made this dish twice and recently. The first time I used fruit and followed the recipe exactly. The second time I increased the graham cracker crust thickness and doubled the recipe using a 12x9 baking dish and 6 cups of blueberries, pomegranate and pear.
It is so unbelievable that the fruit had no extra sugar (and is so sweet) and the cobbler made with Bisquick is so very nice and complimentary.
This is a great and easy to put together recipe~! Endless fruit possibilities~!
This is my kind of recipe -- so simple, and utterly delicious. I had quite an assortment of fruits I wanted to use -- leftover cranberry sauce, fresh blueberries, a can of sliced peaches, and some frozen strawberries. Slapped those into a 7x11 pyrex pan (I had a lot of fruit), and followed the directions for the crust part, except I added a tiny dash of both vanilla and almond extracts. It was very, very good.
This was easy and delicious! I made it with some ancient frozen peaches that had wandered to the back of our freezer. I halved the recipe and made in four 4-ounce ramekins for individual servings.