Recipe By Edinmetr
Published Mar 5th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 8 servings Calories 92.7

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.

Recipe 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
  • ¼ cup light brown sugar
  • 1 tablespoon margarine, softened

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. 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. 3 Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

Nutrition Facts

  • Calories 92.7
  • Carbohydrate 20 g
  • Fat 1.8 g
  • Fiber 2.3 g
  • Protein 0.8 g
  • Saturated Fat 0.3 g
  • Sodium 43.7 mg
  • Sugar 14.1 g

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  1. Just had a serving hot out of the oven. Delicious with all the fruit flavors. I made the baking mix from scratch and I decided that next time I may just sprinkle brown sugar although the fruit doesn't need more sweetening.
  2. So easy to make. Low calorie and can be made with or without topping. My daughter is gluten free so I put topping on half and left the rest plain. I think Biscuit has a gluten free variety so next time I will get that for the topping. I didn't have papaya so I just - Read more ...
  3. I changed this so much but the basic idea is still there. Skip the butter and biscuit mix and instead Get a can of buttermilk biscuit dough and snip it into little pieces. Roll the pieces in the brown sugar. I used the same fruit mix but I didn't peel the pears skipped the rhubarb - Read more ...
  4. This was really delicious! I added blueberries as well and used veg. shortening instead of margarine/butter. Thank you for sharing.
  5. I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!
  6. This was good - I just used fresh fruit I had frozen from the summer - peaches cherries blackberries rhubarb and blueberries. Doubled the topping for a 9 x 13 pan as it would have been skimpy for that size pan especially with tart rhubarb included. I used it as a side dish for brunch; - Read more ...