Red Fruit Passion Fruit Cobbler Recipes

QUICK & EASY FRUIT COBBLER

Steps:

• In medium baking dish, melt butter. Add frozen fruit.
• Mix together remaining ingredients and pour over fruit. Do not stir.
• Bake at 375*F for 30-45 minutes until cake is done.

FRUIT COBBLER

Steps:

• Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside., In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-qt. baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.

FRESH FRUIT BASKET COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
• In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
• Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
• Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

KK'S THREE FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries.
• Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.

FRUIT COBBLER FROM MOTT'S®

Steps:

• Preheat oven to 375 degrees F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries and 2 cups applesauce.
• In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar.
• Bake 35-45 minutes or until the top is brown and sides are bubbling.

MAMA'S FRUIT COBBLER

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.

CAJUN FRUIT COBBLER

Steps:

• Mix in a large bowl the melted margarine or butter, flour, sugar, milk, baking powder and salt.
• Mix all these ingredients and then pour the batter in a margarine greased 9x9 pan.
• Stir the fruit in the can well before use.
• Using a large tablespoon, add the fruit of choice by the spoon and drop method. Use the whole can.
• Bake 1 hour at 350 degrees.

RASPBERRY & REDCURRANT COBBLER

Steps:

• Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
• Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
• To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
• Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

SEASON'S EASIEST FRUIT COBBLER

Steps:

• Put fruit in the bottom of an 8x8 inch casserole dish.
• Melt the butter and mix in Bisquick, sugar and milk.
• Pour over fruit.
• Cook for 45-50 minutes at 350 degrees Fahrenheit.
• Serve with Cool Whip or ice cream.

RED FRUIT PASSION FRUIT COBBLER

Steps:

• Preheat the oven to 200ºC and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
• Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
• Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand). Sprinkle the scones with sugar and the flaked almonds and bake for 35 - 45 minutes.
• To make the sweet mascarpone cream:.
• Combine the mascarpone and crème fraiche, stirring until it's lump free. Then add the icing sugar and mix well.
• To assemble:.
• Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person).