Prep 15 mins
Cook 30 mins
Crust starts on the bottom and rises to the top, how cool is that? Long time recipe of mine, great with your favorite fruit. Growing up we used peaches since my Dad had a huge peach orchard.
- Mix well all ingredients, except fruit.
- Pour into a buttered quart casserole dish that has 2 or 3 Tbl. butter chipped up in it.
- Pour fruit over the batter.
- Batter will rise to the top.
- Cook at 400 for 30 minutes.
I have made this many times now and I love it! I usually double or even triple the recipe - although I have always found 1 cup of sugar sufficient. I often use frozen fruit, and if I find myself low on plain flour, I use self-raising and omit the baking powder - it always turns out great. I love how quick it is to make - when unexpected guests arrive it's easy to whip up! Thanks for sharing :)
These were so good with blueberries and rhubarb. the two go well together. I added som cinnamon and nutmeg, not because the others have added them, but because I like the two spices and always enjoy them with fruit. I must have added a teaspoon of each and it was not overpowering. I should also add that i've doubled the recipe.
I loved this! Such an easy and healthy dessert. I used the splenda baking blend, nonfat milk and homemade cinnamon apples for my fruit. I also added some cinnamon to the batter. My casserole dish was occupied, so I baked it in a 8x8 pan - divided the final product into 4 servings with only 138 calories per serving! Thanks for this great and easy recipe!