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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Next time I'll throw in some peaches or blueberries or rhubarb or all 3 with the apples. I did put cinnamon in with the sugar and cornstarch because I thought it sounded good (the recipe doesn't call for it). This is faster and simpler than an apple pie and reminds me of eating an apple cake. YUM. One of the tricks my Mom taught me growing up is to save your butter wrappers after you use the butter because you can grease your pans with it (which is exactly what I did instead of spraying PAM on it). You save money, and you make sure you use all the butter. Serve this with whipped cream (my favorite) or vanilla ice cream. Reheats well. Ingredients:
5 -6 cups chopped fresh fruit (apples, rhubarb, blueberries, or peaches) |
2 cups all-purpose flour |
1/2 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1/2 cup cold butter |
1 cup milk |
2/3 cup sugar |
1/4 cup cornstarch |
1 1/2 cups boiling water |
Directions:
1. Arrange fruit evenly in the bottom of a 13x9x2 greased baking dish.
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. Cut in butter until crumbly.
4. Spoon over fruit.
5. Combine sugar and cornstarch and sprinkle over batter.
6. Pour water over all.
7. Bake at 350 for 40 to 45 minutes or until fruit is tender.
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