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Four Fruit Cobbler

When it comes to adding fruit to cobbler, we firmly believe “the more, the merrier.” Not one, not two, not three, but four fruits, please.
  • Cooking time
  • Prep time
  • Portions 8
recipe image Four Fruit Cobbler


  • 1/4 cup (90 mL) PLUS 2 Tbsp. (30 mL) sugar, divided
  • 2 Tbsp. (30 mL) cornstarch
  • 1 tsp. (5 mL) ground cinnamon
  • 3 medium apples, cored, peeled and sliced
  • 3 medium pears
  • 1/2 cup (125 mL) dried apricots, thinly sliced
  • 1/2 cup (125 mL) orange juice
  • 1/2 cup (125 mL) water
  • 3/4 cup (175 mL) all-purpose flour
  • 3/4 tsp. (4 mL) baking powder
  • 1/4 tsp. (1 mL) baking soda
  • 1/4 tsp. (1 mL) salt
  • 3 Tbsp. (45 mL) Becel® Light margarine
  • 1/2 cup (125 mL) plain 1% yogurt
  • 1 tsp. (5 mL) grated orange peel
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 400°F (200°C).
  2. Combine 1/4 cup (60 mL) sugar, cornstarch and cinnamon in medium bowl. Toss with apples, pears and apricots. Spoon into 2½-quart (2.5 L) or 9-in. (23 cm) square baking dish, then drizzle with orange juice and water. Bake uncovered 20 minutes.
  3. Mix flour, remaining 2 Tbsp. (30 mL.) sugar, baking powder, baking soda and salt in medium bowl. Cut in Becel® Light margarine with pastry blender or two knives until mixture is size of coarse crumbs; set aside. Combine yogurt with orange peel. Stir into flour mixture just until moistened. Drop 8 mounds with large spoon onto fruit. Bake an additional 20 minutes or until golden brown. Serve warm.
Note: may be made in individual soufflé dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream.