Bisquick Fruit Cobbler Recipes
Dessert Recipes

Bisquick Fruit Cobbler Recipes

Cobbler is a dessert comprising a fruit or savory filling poured into a baking dish and then covered with batter, biscuits, or dumplings. Biscuits were traditionally placed on fruit in small rounds, which gave the appearance of cobblestones.

Fun Facts About Fruit Cobbler

  • It is believed that “cobbler” is derived from the word cobbler, which means wooden bowl.
  • American settlers used preserved fruit with dollops of dough and baked it over an open fire.
  • The cobbler was officially deemed a dessert in the nineteenth century.
  • Peach cobbler is a traditional dessert in the southern part of the United States.
  • The typical cobbler is made of one fruit, but it is not uncommon to mix different varieties in some recipes.
  • The world’s largest fruit cobbler was made in 2015 and weighed 2251 pounds.
  • There are various names for the cobbler, such as buckles, crisps, grunt, and crow’s nest pudding.
  • Cobblers are simple to make and are not meant to look like restaurant quality. They are based strictly on their delicious taste.
Lemon Custard Cobbler

Lemon Custard Cobbler

When presented with the opportunity to make lemon desserts, I always jump at it. This cobbler is a different variation of traditional recipes, but I have to admit it is one of my favorites. It has the consistency of a cake with a syrupy lemon sauce. Serve this cobbler with a whipped topping or ice cream and you will have yourself a little piece of heaven.
Prep Time 15 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 1 cup granulated sugar (divided into ¾ cup and ½ cup)
  • 1 cup Bisquick
  • 1 package instant lemon pudding mix (divided into two equal amounts)
  • ½ cup milk
  • ¼ cup butter (melted)
  • tsp vanilla extract
  • lemon zest (2 lemons)
  • cup hot water

Instructions
 

  • Preheat the oven to 350 °F.
  • Grease a 9-inch baking or cake pan and set aside.
  • Heat a pot of water on the stove to the boiling point.
  • Measure one-quarter cup of lemon pudding mix and set aside.
  • In a medium bowl, add three-quarters of a cup of granulated sugar, one cup of Bisquick, and the remaining one-quarter cup of pudding mix.
  • Stir in one-half cup of milk, one-quarter cup of melted butter, one and one-half teaspoons of vanilla extract, and the zest of two lemons. Mix until smooth.
  • Pour the batter into the prepared pan, dispersing it into the corners.
  • In a small bowl, mix the remaining quarter cup of granulated sugar and the remaining quarter cup of lemon pudding mix. Mix until incorporated and sprinkle evenly over the cobbler batter.
  • Pour one and one-quarter cups of boiling water over the top of the sugar/pudding mixture, and do not stir.
  • Bake for thirty minutes or until a toothpick inserted into the middle of the cobbler comes out clean.
  • Remove the cobbler from the oven and let cool for ten minutes before serving.
  • Serve with cool whip or vanilla ice cream if desired.

 

Apple Cobbler

Apple Cobbler

This is a must-have recipe, perfect for those fall family get togethers. It reminds me of a warm apple pie minus the crust. The cake-like topping is fluffy and buttery and so unbelievably good. You can use just about any type of apple in this recipe, but I find the ones that I listed are my favorite. My kids love when I make this cobbler and the smell of it baking gets them running to the kitchen every time. Serve this with vanilla ice cream and a caramel sauce for a great-tasting dessert.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 4 cups Cortland or Macintosh apples (peeled, cut into thick slices)
  • 4 cups Granny Smith apples (peeled, cut . into thick slices)
  • ¼ cup granulated sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • tsp nutmeg

Topping

  • cups Bisquick
  • ½ cup granulated sugar
  • ½ cup milk
  • cup butter (melted)

Instructions
 

Filling

  • In a largebowl, toss the apples with one-quarter of a cup of granulated sugar, one-half teaspoon of cinnamon, one-quarter teaspoon of salt, and one-eighth teaspoon of nutmeg.
  • Transfer to asquare lightly greased baking dish.

Topping

  • Preheat the oven to 350 °F, and position the rack in the middle.
  • Sift one and one-half cups of Bisquick with one-half cups of sugar in a medium bowl.
  • Pour in one-half cup of milk and one-third cup of butter, stirring until just combined.
  • Drop large spoonfuls of the batter over the apple filling.
  • Bake for forty-five minutes or until the topping is golden, and the apples are tender. You might have to cover with foil halfway through baking if the cobbler browns too quickly to prevent it from burning.
  • Remove the cobbler from the oven and let cool slightly.
  • Serve warm withice cream, or whipped cream, if desired.

 

Rhubarb Cobbler

This was a favorite recipe of my mom's. She would sometimes add fresh strawberries with the rhubarb when they were in season. My kids loved pulling the rhubarb stalks from her garden to preparethis recipe and would happily munch on a piece if they could dip it in sugar. Some seasons would yield an abundance of rhubarb that was easily chopped up and stored in the freezer for recipes such as this. This cobbler is best served warm with a scoop of vanilla ice cream.
Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

Filling

  • 1 cup white sugar
  • 1 tbsp Bisquick
  • 4 cups diced rhubarb

Topping

  • ½ cup butter
  • 1 cup Bisquick
  • 1 cup white sugar
  • ½ cup milk

Instructions
 

  • Preheat the oven to 350 °F.
  • In a medium bowl, combine one cup of sugar and one tablespoon of Bisquick. Add four cups of diced rhubarb and toss to coat. Set aside.
  • Melt one-half cup of butter and pour into a deep baking dish.
  • In a largebowl, sift one cup of Bisquick with one cup of white sugar. Stir in one-half cup of milk until the batter is smooth.
  • Pour the batter over the melted butter and spread gently.
  • Arrange the rhubarb evenly on top of the batter.
  • Bake in the preheated oven for forty-five minutes or until the batter has risen, and the top is golden brown. Test with a knife to see if the cake is cooked through.

 

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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.