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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This German recipepassed down by my grandmais one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. Ingredients:
crust: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 tablespoon sugar |
1/2 cup cold butter, cubed |
1 egg, beaten |
1 tablespoon milk |
filling: |
4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.) |
1 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
2 eggs, beaten |
1 cup heavy whipping cream |
1/2 teaspoon vanilla extract |
crumb topping: |
1/2 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, softened |
Directions:
1. In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture.
2. Press into a greased 13-in. x 9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender. Yield: 12-15 servings.
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