Fruit Cobbler
(Peaches or Rhubarb are my favorites with this recipe.)

Susan Strachan

Base
4 -5 Cups Frozen fruit
or fresh Rhubarb (chopped in ½ inch pieces)
1/3 Cup Bisquick
1 ¼ Cups sugar

Topping

1 Cup Bisquick
2/3 Cup Sugar
1 egg (beaten)

¼ Cup melted butter for top.

Base:
Combine fruit, Bisquick, & sugar.
Toss lightly & place in buttered 9"x 13" pan.

Topping: Combine Bisquick & sugar then
add egg & stir until it resembles course crumbs.
Sprinkle on base and drizzle with melted butter.

Bake at 375 degrees 35 -40 min.