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4

Harvest Fruit Compote Cobbler

11 Ratings

5 Comments

Prep 25 min
Total 1 hr 15 min
Servings 6

Enjoy this fruit cobbler made using Original Bisquick® mix – perfect for dessert. MORE + LESS -

Ingredients

Compote

medium baking apples (1 1/2 lb), peeled, cut into 1/2-inch slices (3 cups)

medium slightly ripe, firm Bartlett pears (1 1/2 lb), peeled, cut into 1/2-inch slices (3 cups)

1/2

cup dried apricot halves, cut in half

1/2

cup dried plums, cut in half

1/2

cup packed brown sugar

tablespoons Original Bisquick™ mix

tablespoons finely chopped crystallized ginger

1/4

teaspoon ground cloves

Topping

1 1/2

cups Original Bisquick™ mix

1/3

cup milk

1/4

cup granulated sugar

1/2

teaspoon ground ginger

1/4

cup butter or margarine, melted

tablespoon coarse sugar

Steps

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1

Heat oven to 375°F.
2

In large bowl, mix compote ingredients. Spoon into ungreased 8-inch (2-quart) square glass baking dish.
3

Bake uncovered 25 minutes. Meanwhile, in same bowl, mix all topping ingredients except coarse sugar, using rubber spatula or spoon, until dough forms. Drop dough by spoonfuls over top of hot compote. Sprinkle with coarse sugar.
4

Bake 25 to 30 minutes or until fruit is tender and topping is golden brown and baked throughout.

Expert Tips

In this recipe, use pears that are a bit ripe but still firm. If they are too ripe, they’ll cook more quickly than the apples and be mushy at the end of baking.
Crystallized ginger is fresh ginger that has been peeled, diced and coated with sugar. It is sold in the spice aisle.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 6g 31% Trans Fat 1 1/2g
Cholesterol: 20mg; 7%
Sodium: 470mg; 19%
Potassium: 450mg; 13%
Total Carbohydrate: 86g; 29%
Dietary Fiber 5g 22% Sugars 53g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 8%; 8%

Exchanges:

1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;