A favorite of mine! The first night it’s dessert, the rest of the week, because of the good stuff in it (oatmeal, fruit, nuts), it works for breakfast.
TOPPING INGREDIENTS –
1 cup (250 ml) flour (spelt, regular, whole wheat or a combination)
1 1/2 cups (375 ml) quick oats
1 cup (250 ml) brown sugar
1/2 tsp (2.5 ml) cinnamon
1/2 cup (125 ml) butter, melted
1/2 cup (125 ml) pecans or walnuts, chopped (optional)
BASE INGREDIENTS –
6 cups (1.5 liters) fresh or frozen fruit
A variety of different fruit will work to make the base – apples, pears, rhubarb, strawberries, blueberries, raspberries, etc.
Where water content of fruit is high dust fruit with flour to help thicken any liquid that develops during cooking.
Where fruit is tart, like cranberries and rhubarb, add sugar to achieve desired sweetness
- Preheat oven to 350 degrees F.
- Mix dry ingredients together, then stir in melted butter until it is completely mixed through.
- Prepare fruit, mix together and stir in a light dusting of flour, to slightly thicken any juices, along with any extra sugar needed.
- Spoon fruit into greased 2.5 quart (2.5 liter) baking dish. Leave 3/4 of an inch (1.85 cm) at the top of baking dish for the topping and to allow juice from the berries to bubble up without spilling out of dish.
- Spoon topping mixture over fruit so that it covers evenly.
- Bake for 45+ minutes, until fruit is cooked. Cover lightly with foil for the first 30 minutes to prevent over browning of topping).
- Remove from oven and let sit for 15 minutes or so before serving.
Serves 6 – 8 people and any leftovers last several days in the fridge.