A few days after a trip to the supermarket, I usually have small amounts of different fruits left over. It’s a great excuse to whip them together into a colorful and delicious fruit cobbler. Don’t pay too close attention to the fruits listed in this recipe – make it your own with whatever is left in your fridge!
I love how cobblers really let the fruit shine through, the crunchy topping just a pleasant accent. Topped with a generous scoop of ice cream, it’s a decadent dessert. Cold, with a splash of whole milk, it’s a diversion from the usual breakfast menu. Either way, it’s an incredibly easy dish to throw together.
Kitchen Sink Fruit Cobbler
For the topping:
2 Cups of Bisquick Mix
1 Cup of Milk
4 tablespoons of butter, melted
1/2 cup of brown sugar
1 teaspoon of cinnamon
For the Fruit
1 cup of raspberries
1 cup of blueberries
3 small apples, peeled and cut up in raspberry sized chunks
1/2 cup of granulated sugar
1 teaspoon of vanilla
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix the fruits together with the sugar and vanilla. Toss to coat uniformly.
- In a separate bowl, mix the Bisquick, butter, and milk.
- Pour the fruit into one large ramekin or divide equally into individual ramekins.
- Top the fruit with the Bisquick mixture. Sprinkle the brown sugar and cinnamon on top.
- Bake for 50 minutes, or until crisp is golden brown.