Mixed Fruit Cobbler Recipe
Mixed Fruit Cobbler Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
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.
Originally published as Mixed Fruit Cobbler in Country Woman July/August 2004, p33

Nutritional Facts

1 each: 247 calories, 8g fat (2g saturated fat), 5mg cholesterol, 109mg sodium, 41g carbohydrate (21g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm. Yield: 9 servings.
Originally published as Mixed Fruit Cobbler in Country Woman July/August 2004, p33

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