Autumn Fruit Cobbler

Most adults like fruit. Most kids do too. A bowl of fruit for dessert doesn’t quite do the trick though. But that doesn’t mean you can’t create a scrumptious fruit-based dessert. You just have to dessert it up – with ginger, brown sugar and the king of all toppings, ice cream. It’s still fruit. It’s still in a bowl. Only now, you get nothing but smiles.

Ingredients

3 apples, cored and cut into 1/4-inch wedges
2 red or purple plums, pitted and cut into 1/4-inch wedges
1 firm ripe pear, cored and cut into 1/4-inch wedges
1 cup firmly packed light brown sugar, divided
2 tablespoons cornstarch
2 teaspoons grated fresh ginger or 2 teaspoons ground ginger, divided
1-1/2 cups all-purpose flour
1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) 70% vegetable oil spread, chilled, cut into pieces
2/3 cup low-fat milk
Vanilla ice cream (optional)

How to make it

Heat oven to 400°F.
In large bowl, combine fruit. In small bowl, combine 3/4 cup of the brown sugar, the cornstarch and 1 teaspoon of the ginger. Add to fruit; mix well. Spoon into 2-1/2-quart baking dish. Bake uncovered 20 minutes.
In large bowl, combine flour, oats, remaining 1/4 cup brown sugar, baking powder, remaining 1 teaspoon ginger and salt; mix well. Cut in vegetable oil spread with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; mix with fork until soft dough forms. Turn out onto lightly floured surface; knead gently 6 to 8 times. Pat dough into a rectangle 1/2-inch thick. Cut into shapes with floured biscuit or cookie cutter.
Remove baking dish from oven; stir fruit. Carefully arrange biscuits over hot fruit; press lightly into fruit.
Bake 15 to 20 minutes or until biscuits are golden brown and fruit mixture is bubbly.
Serve warm with vanilla ice cream, if desired. Cover and refrigerate leftovers.