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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | (up to) |
| 5 Tasse | 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 Tasse | 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 Esslöffel | Lemon juice (fresh is best) |
| 2 Esslöffel | flour |
| 1 Tasse | Oatmeal (quick cooking) |
| 1 Tasse | flour |
| 1 Tasse | brown sugar |
| 1/4 Teelöffel | Baking soda |
| 1/4 Teelöffel | baking powder |
| 1/4 Teelöffel | Salt optional |
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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,
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