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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from a story in Oprah's magazine. I have made it dozens of times, and love its simplicity. The recipe suggests using tart plums, ripe peaches, or Granny Smith apples. I have also had success using frozen mixed berries and fresh pears, as well as the suggested fruits. It is very adaptable! I bake this in a deep-dish glass pie plate. Ingredients:
1 1/4 cups cake flour (not self-rising) |
1 teaspoon baking powder |
1 pinch salt |
8 tablespoons butter, divided (or margarine) |
10 tablespoons sugar, divided |
1 large egg |
1 lb fruit, sliced (fresh or frozen) |
1 teaspoon fresh lemon juice |
1/8 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375°F Grease a 9-inch round pan.
2. Sift flour, baking powder and salt into a small bowl.
3. In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
4. Add egg to butter/sugar mix, stir well.
5. Stir in flour mix, spread dough in pan with the back of a spoon.
6. Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
7. Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
8. Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
9. Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
10. Cool on a wire rack and serve warm or at room temperature.
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