I found this recipe in a
Taste of Home Magazine, February 2004. Our guest at our B&B ask for the recipe every time we serve this for breakfast. If there is any left over I reheat in the evening add a scoop of vanilla ice cream and you have a wonderful snack. Our favorite fruits are canned pears, peaches and apples, frozen blackberries, red raspberries or a berry blend.
2 Cups of fresh, canned or frozen fruit
Place fruit in a baking dish sprayed with cooking oil. (I like to use a Pyrex pie dish)
2 Tablespoon sugar
1 Teaspoon cornstarch
2 Teaspoon water or (juice from the canned fruits)
1/2 Teaspoon lemon juice
Mix together and pour over fruit in dish.
1/2 Cup quick cooking oats
1/4 Cup all-purpose flour
1/4 Cup brown sugar
1/2 Teaspoon cinnamon or (1/4 Teaspoon of cinnamon and 1/4 Teaspoon of nutmeg)
1/4 Cup cold butter
Mix together cutting in the butter until crumbly. Sprinkle over fruit in dish. Bake 375 degrees for 20-25 minutes or until filling is bubbly.
Serve steaming hot with milk or cream.
Yields 4 servings
