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Mixed Fruit Cobbler
The corn bread topping gives this old-fashioned fruit cobbler a brand-new taste. You can use most any combination of fruits to make it. A scoop of ice cream or a little whipped topping makes it extra special.
9 Servings
Prep: 10 min. Bake: 35 min.
Ingredients
4 medium ripe apricots, peeled and sliced
2 large ripe nectarines, peeled and sliced
2 large ripe peaches, peeled and sliced
2/3 cup sugar,
divided
2 tablespoons cornstarch
1 tablespoon cold butter, cut into small pieces
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup milk
1/4 cup canola oil
Directions
In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch.
Spoon into a greased 8-in. square baking dish. Dot with butter.
In another bowl, combine the flour, cornmeal, baking powder,
cinnamon, salt and remaining sugar. Stir in milk and oil just until
moistened. Spread over fruit mixture.
Bake at 375° for 35-40 minutes or until bubbly and top is golden
brown. Serve warm. Yield: 9 servings.
Nutrition Facts:
1 serving equals 247 calories,
© Taste of Home 2013
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Mixed Fruit Cobbler
(continued)
Nutrition Facts:
8 g fat (2 g saturated fat), 5 mg cholesterol, 109 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013