Harvest Fruit Compote Cobbler Recipes

HARVEST FRUIT COMPOTE COBBLER

Steps:

• Heat oven to 375°F.
• In large bowl, mix compote ingredients. Spoon into ungreased 8-inch (2-quart) square glass baking dish.
• 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.
• Bake 25 to 30 minutes or until fruit is tender and topping is golden brown and baked throughout.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.

HARVEST FRUIT COMPOTE COBBLER

Steps:

• Preheat oven to 375 degrees F.
• FOR THE COMPOTE ~ In a large bowl, mix all compote ingredients, then spoon into an ungreased 2-quart glass baking dish.
• Bake uncovered for 25 minutes.
• FOR THE TOPPING ~ Meanwhile, in the same large bowl, using a rubber spatula or spoon, mix together the 1 1/2 cups Bisquick mix, milk, 1/4 cup sugar & butter, until dough forms.
• Drop dough by spoonfuls over top of the hot compote, then sprinkle the coarse granulated sugar over the top of that.
• Bake another 25 to 30 minutes or until topping is golden brown & baked throughout.

SPARE FRUIT COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.
• Toss mango with 1/8 cup sugar and lemon juice in a bowl.
• Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.
• Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.
• Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.
• Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.
• Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.