Jiffy Fruit Cobbler
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
peaches, canned
and apricots |
*
|
| 2 | teaspoons |
tapioca
|
|
| 1 | x |
cinnamon
to taste |
*
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ⅓ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
peaches, canned
and apricots |
*
|
| 1E+1 | ml |
tapioca
|
|
| 1 | x |
cinnamon
to taste |
*
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 79 | ml |
milk
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine fruit and juice, tapioca and cinnamon in a 9 inch pie plate, set aside.
Stir together biscuit mix and milk in a small bowl.
Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.
Place fruit mixture with the biscuits on top of the oven.
Bake 25 to 30 minutes.
Serve warm with fruit dished on top of biscuit.
