Recipe by Galley Wench
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.
Top Review by terrilea1
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!
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter (softened)
- 2⁄3 cup sourdough starter
- 1 beaten egg
- 1 teaspoon vanilla
- 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling or 1 (21 ounce) can peach pie filling, etc
- 1⁄2 cup all-purpose flour
- 1⁄4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter
Directions See How It's Made
- Preheat oven to 350 degrees f.
- In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
- Cut in the first 1/4 cup butter till mixture resembles course crumbs.
- Combine sourdough starter, egg and vanilla.
- Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
- Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
- Spoon pie filling over top.
- Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
- Sprinkle over fruit.
- Bake at 350 degree oven for 45 to 50 minutes.