Bisquick One Pan Fruit Cobbler Food

BISQUICK FRUIT COBBLER

Steps:

• Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
• Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
• Serve hot or cold.

BISQUICK ONE PAN FRUIT COBBLER

Steps:

• Preheat the oven to 400 degrees F. Place the butter in a 11x7 baking pan and place in the oven to melt. When melted, remove the baking pan and place on a heatproof surface. Add the milk, baking mix, and sugar to the pan and mix until smooth. Drop the pie filling by spoonfuls over the batter. Place the pan in the oven and bake at 400 degrees F for 30-35 minutes or until bubbly and the batter is puffed and lightly browned. Remove from the oven and serve warm.

ONE PAN COBBLER

Steps:

• Melt butter in a shallow baking dish. I used a 9x12 Pyrex dish.
• Mix flour, sugar, and milk in a separate bowl.
• Pour this mixture over melted butter. Do Not Stir.
• Spoon fruit of your choice, either fresh or canned, over batter. Again do not stir. (If using canned fruit, be sure to drain syrup).
• Bake cobbler at 350 degree pre-heated oven for 30-45 minutes or until crust rises to the top and is lightly browned and liquid is bubbly.

QUICK FRUIT COBBLER

Steps:

• Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400°F; let heat 10 minutes. Remove pan from oven.
• While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
• Bake 18 to 20 minutes or until topping is light brown.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
• Blend together flour, baking powder, sugar, and milk.
• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

FRESH BERRY COBBLER

Steps:

• Heat the oven to 425°F.
• In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.
• In medium bowl, stir Bisquick™ mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
• Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
• Place baking dish on a wire cooling rack. Cool slightly. Serve warm.