Vergie Food – 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.


  • 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 (optional)

  • 2 tablespoons biscuit baking mix

  • 1/4 cup light brown sugar

  • 1 tablespoon margarine, softened


Prep: 20min

Cook: 35 min

Ready in: 55 min

  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.


Amount per serving (8 total)

  • Calories:93 kcal

  • Fat: 1.8 g

  • Carbs: 201g

  • Protein: 0.8 g


  • For a Gluten free option you can use gluten free biscuit baking mix.

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