Jiffy Fruit Cobbler

Five ingredients and barely any effort. Canned peaches and apricots get mixed with their juice, a bit of tapioca for thickening, and a shake of cinnamon, then topped with quick biscuit dough made from Bisquick and milk. Bake until the biscuits puff up golden and the fruit bubbles around the edges.

Tapioca is the thickener here instead of flour or cornstarch, and it works beautifully. It absorbs the fruit juice as it bakes and turns it into a glossy, slightly sticky sauce that clings to the fruit instead of running all over the plate.

Drop the biscuit dough in six even mounds on top of the fruit. Don’t spread them out or try to cover the whole surface. The gaps let steam escape and the fruit peeks through, bubbling up around the biscuits as they bake. Serve warm with the fruit spooned on top of each biscuit.

Kitchen Tips

• Use the juice from the canned fruit. It’s part of the recipe and creates the sauce.
• Don’t overmix the biscuit dough. A few lumps are fine. Overworking it makes the topping tough instead of fluffy.
• Check at 25 minutes. The biscuits should be golden brown and the fruit should be bubbling actively.

Variations

• Use canned pear halves or mixed tropical fruit for a different flavor.
• Add a handful of fresh blueberries to the canned fruit mixture for extra color and tang.
• Top each biscuit with a sprinkle of coarse sugar before baking for a crunchy, sparkly crust.