| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 4 |
|
up to |
| 5 |
c |
Fruit-sliced, peaches |
|
|
blueberries tart apples |
|
|
pears blackberries |
|
|
raspberries cranberries |
|
|
or any fruit that cooks |
|
|
well in pies-no need to |
|
|
cut up small berries |
| 1/8 |
|
up to |
| 1/2 |
c |
Sugar, sweet or very ripe |
|
|
fruits-start with 1/8 cup |
|
|
and add more to taste. |
|
|
Tart |
|
|
apples may require as |
|
|
much |
|
|
as 1/2 cup. |
| 2 |
T |
Lemon juice, fresh is best |
| 2 |
T |
Flour |
| 1 |
c |
Oatmeal, quick cooking |
| 1 |
c |
Flour |
| 1 |
c |
Brown sugar |
| 1/4 |
t |
Baking soda |
| 1/4 |
t |
Baking powder |
| 1/4 |
t |
Salt, optional |
INSTRUCTIONS
From: "Nicki A. Eger" <[email protected]> Date: Mon, 22 Jul 1996
7:42:33 -0400 (EDT) Bring fruit ingredients to a slow boil until
slightly thickened. Recerve 3 or 4 tablespoons of the juice for the
topping as it cooks. If using apples, add 1-2 teaspoons of cinnamon.
Combine topping ingredients in a bowl using a fork. Add reserved
juice from the cooking fruit to these ingredients, using the fork to
combine it into a crumbly texture. Put half in the bottom of a
casserole dish, add the fruit. Top with the other half. Bake at 350
for 20-30 minutes until bubbly and lightly browned. Note - this recipe
is extremely forgiving in quantities, so feel free to experment with
the fruit and sugar combinations. Peaches are best if slightly firm,
and raspberries should be very gently handled, as they often turn into
stew or puree-they still taste great, but the texture will be very
different. Also, you can combine several fruits. Peaches and
blueberries are good, as are apples and cranberries. Digest
eat-lf.v096.n103 From the EAT-LF recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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