2 cups flour
1 heaping teaspoon baking powder
pinch of salt
2 tablespoons sugar
1 squirt vanilla
milk
1 tablespoon butter, melted
1 egg (optional)
Fresh Fruit: 2 pounds sliced peaches, apricots, or apples – or mixed berries or cherries.
1/4 cup lemon juice (optional)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon tapioca
1/2 cup sugar
- Spray a 9×13 in baking dish with cooking oil.
- In a large bowl prepare fruit such as peaches, apples, apricots, cherries or berries.
- Toss sliced fruit or berries in sugar, tapioca, lemon juice (optional), cinnamon and nutmeg and set aside.
- In a medium bowl, combine flour, baking powder, salt, sugar. Toss until well combined.
- Add vanilla and beaten egg. Add milk until you reach your desired consistency. For a more biscuit-like consistency, use less milk and make dough sticky. For a smoother more even topping, add more milk to a slightly drier than pancake consistency.
- Pour fruit into the prepared pan and drop topping by the spoonful (if thick) or pour (if thin) over the fruit.
- Bake at 350 degrees until fruit is bubbly and topping is cooked through and begins to brown.
- Brush melted butter over topping and allow to brown another 10 minutes. Remove from oven and cool about 45 minutes. Serve warm or cold.
