Season's Easiest Fruit Cobbler
- Ready In:
- 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.
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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.<br/>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. <br/>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.