Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This recipe was originally published in a November 1978 Better Homes and Gardens magazine. Depending on your sourdough starter the flour may need adjusting so suggest holding back 1/4 cup of the flour until determined if needed.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees f.
  2. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
  3. Cut in the first 1/4 cup butter till mixture resembles course crumbs.
  4. Combine sourdough starter, egg and vanilla.
  5. Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
  6. Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
  7. Spoon pie filling over top.
  8. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
  9. Sprinkle over fruit.
  10. Bake at 350 degree oven for 45 to 50 minutes.
Most Helpful

This seems to be the same recipe I use to make all the time, from a BH&G cookbook circa 1990, thought I had lost it forever! I used to add chopped walnuts or pecans to the crumble mix sometimes, and drizzled it all with a powdered sugar/vanilla/cream glaze for a sugar explosion. I will be making this tomorrow morning! Thanks for posting it!

terrilea1 June 24, 2015

I substituted Splenda for the sugar in the batter, and had to add quite a bit more starter to get a spreadable batter, and I used a sugar free apple pie filling. I did keep the sugar in the topping so it would be nice and crisp and we all enjoyed it, both the diabetic and the rest of us! Thanks

FnE April 21, 2010

This was sooo yummy, almost like a pudding cake. Served it for brunch and the whole thing disappeared. I have made it with peach, apple and cherry pie filling so far, and I think my favorite is peach. Thanks for the great, easy recipe.

ratgirl13 August 16, 2009