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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe was originally published in a November 1978 Better Homes and Gardens magazine. Depending on your sourdough starter the flour may need adjusting so suggest holding back 1/4 cup of the flour until determined if needed. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup butter (softened) |
2/3 cup sourdough starter |
1 beaten egg |
1 teaspoon vanilla |
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling or 1 (21 ounce) can peach pie filling, etc |
1/2 cup all-purpose flour |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 cup butter |
Directions:
1. Preheat oven to 350 degrees f.
2. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
3. Cut in the first 1/4 cup butter till mixture resembles course crumbs.
4. Combine sourdough starter, egg and vanilla.
5. Add to dry ingredients, stirring well, should resemble cake batter - add additional 1/4 flour if needed.
6. Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
7. Spoon pie filling over top.
8. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
9. Sprinkle over fruit.
10. Bake at 350 degree oven for 45 to 50 minutes.
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