 |  |  |
 |  highly recommend! |  spray that pan! |  macerate your fruit |  cut butter into sugar & Bisquick |
 mix in milk |  drop dough on fruit |  ready to bake |  baked 35 min. |  MANGO COBBLER |
Drop Danish Pastry is one of my favorite fast & easy treats to make (and I've made them for at least 40 years), with sugar or Splenda. They have Bisquick (or any buttermilk baking mix) and fruit preserves (the button link is below) ~ so I thought I'd see how the pastry would work as a cobbler "crust", swirled through fresh or frozen fruit ~ and it was DELICIOUS! ** THIS IS MANGO COBBLER **
TIP: I made a Blueberry Peach cobbler and the fruit got moldy overnight, even though I put it in the refrigerator (and the AC was on) ~ since it's been very hot and humid in Texas. So, I highly recommend putting Fruit Fresh in any baked goods with fresh, frozen or canned fruit that you make during the summer. You can find the shaker jars near the canning supplies, or sometimes by the unflavored Knox gelatin at the grocery store. It may make your fruit a little tart, so consider adding a little more sugar.
DROP DANISH FRUIT COBBLER
about 2-3 cups fresh or frozen (thawed) fruit, cut into cubes or slices (I had frozen mango cubes)
1 TB Fruit Fresh (see TIP above)
1 TB granulated sugar ~or~ regular Splenda (not baking blend)
1 tsp. cinnamon...…...……………………………..1 TB cornstarch
First, put all of your fruit and the rest of the ingredients into a bowl, and let it macerate a few minutes while you prepare your pan and the dough.
***
Preheat your oven to 350. Spray a smaller baking dish (1-1/2 to 2 qt. casserole) with buttery non-stick spray and set aside. (I like a small deeper baking dish, instead of a flatter square pan)
Crust:
1/4 cup softened butter .........................2 TB sugar ~or~ regular Splenda (plus a couple of extra tsp.)
2/3 cups milk (any kind ~ I like unsweetened vanilla Almond or Cashew milk)
2 cups Bisquick mix (or any buttermilk baking mix)
Mix together the sugar/Splenda, with the butter and Bisquick in a medium bowl until it's crumbly and somewhat "pea" shapes (I used my grandmother's old pastry cutter). Then stir in the milk with a wooden spoon, until mixed in well (a couple of little lumps are ok).
Assemble:
Put the macerated fruit, plus any liquid that's in the bowl, into the prepared dish. Then pile the dough on top and spread it out a little. (It will be sticky.) I used a small spoon to sort-of swirl the dough under and through the fruit (dig down under and bring up some of the liquid under the fruit) ~ Just swirl around a few times until it looks evenly distributed through the fruit. Then sprinkle a couple of teaspoons of sugar or Splenda on top.
BAKE at 350 for 30-40 minutes, until the top of the crust is nice & golden brown. It's good warm with ice cream, or cold with Cool Whip.
TIP: I made a Blueberry Peach cobbler and the fruit got moldy overnight, even though I put it in the refrigerator (and the AC was on) ~ since it's been very hot and humid in Texas. So, I highly recommend putting Fruit Fresh in any baked goods with fresh, frozen or canned fruit that you make during the summer. You can find the shaker jars near the canning supplies, or sometimes by the unflavored Knox gelatin at the grocery store. It may make your fruit a little tart, so consider adding a little more sugar.
DROP DANISH FRUIT COBBLER
about 2-3 cups fresh or frozen (thawed) fruit, cut into cubes or slices (I had frozen mango cubes)
1 TB Fruit Fresh (see TIP above)
1 TB granulated sugar ~or~ regular Splenda (not baking blend)
1 tsp. cinnamon...…...……………………………..1 TB cornstarch
First, put all of your fruit and the rest of the ingredients into a bowl, and let it macerate a few minutes while you prepare your pan and the dough.
***
Preheat your oven to 350. Spray a smaller baking dish (1-1/2 to 2 qt. casserole) with buttery non-stick spray and set aside. (I like a small deeper baking dish, instead of a flatter square pan)
Crust:
1/4 cup softened butter .........................2 TB sugar ~or~ regular Splenda (plus a couple of extra tsp.)
2/3 cups milk (any kind ~ I like unsweetened vanilla Almond or Cashew milk)
2 cups Bisquick mix (or any buttermilk baking mix)
Mix together the sugar/Splenda, with the butter and Bisquick in a medium bowl until it's crumbly and somewhat "pea" shapes (I used my grandmother's old pastry cutter). Then stir in the milk with a wooden spoon, until mixed in well (a couple of little lumps are ok).
Assemble:
Put the macerated fruit, plus any liquid that's in the bowl, into the prepared dish. Then pile the dough on top and spread it out a little. (It will be sticky.) I used a small spoon to sort-of swirl the dough under and through the fruit (dig down under and bring up some of the liquid under the fruit) ~ Just swirl around a few times until it looks evenly distributed through the fruit. Then sprinkle a couple of teaspoons of sugar or Splenda on top.
BAKE at 350 for 30-40 minutes, until the top of the crust is nice & golden brown. It's good warm with ice cream, or cold with Cool Whip.
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