Hot Fruit Casserole Recipes

Steps:

• Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside. , In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

Steps:

• In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

Steps:

• Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
• Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
• Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.

Steps:

• 1. Drain pineapple, reserving juice.
• 2. In an ungreased shallow 3-1/2- quart baking dish combine the pineapple, apricots, peaches and pears: set aside.
• 3. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice and bring to a boil.
• 4. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes or until heated through.