Fruit Bake

The sweetness of fruit combines with the tartness of rhubarb, delivering a tasty end to a meal or an anytime snack. Serve hot or cold with a scoop of vanilla ice cream.

Original recipe makes 8 servings

Ingredients

6 fresh peaches, pitted and chopped
2 pears – peeled, cored and chopped
4 stalks rhubarb, cut into 1/2 inch pieces
2 tablespoons raisins
1 large papaya – peeled, seeded and cubed
2 tablespoons biscuit baking mix
1/4 cup light brown sugar
1 tablespoon margarine, softened

  • PREP

    20 mins

  • COOK

    35 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  2. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.
  3. Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

Nutrition

Calories: 93 kcal
Carbohydrates: 20 g
Cholesterol: 0 mg
Fat: 1.8 g
Fiber: 2.3 g
Protein: 0.8 g
Sodium: 44 mg

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