Stone-Fruit Cobbler

Stone-Fruit Cobbler
Servings: 8 Yield: servings Prep 25 mins Bake 400°F 25 mins

Ingredients

  • 2 1/2 pounds peaches, plums and nectarines, peeled and cut into chunks (about 5 cups)
  • 1 cup plus 3 tbsp sugar
  • 2 tablespoons tapioca
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup Bisquick
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup milk

Make It

1. Heat oven to 400 degrees . Coat a 6-cup shallow baking dish with nonstick cooking spray.

2. In a large bowl, combine fruit, 1 cup of the sugar, the tapioca, ginger, cinnamon, nutmeg and salt. Spoon into prepared dish.

3. In a medium bowl, whisk together Bisquick, 2 tbsp of the sugar, the butter and milk. Stir until thick batter forms. Dollop heaping tablespoonfuls over fruit. Sprinkle remaining 1 tbsp sugar over top. Bake at 400 degrees for 25 minutes, until fruit is bubbly and topping has browned.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 220, Fat, total (g): 6, chol. (mg): 9, sat. fat (g): 3, carb. (g): 45, fiber (g): 2, pro. (g): 3, sodium (mg): 266, Percent Daily Values are based on a 2,000 calorie diet.