- Cook Time
- Prep Time
- 8 ServingsServings
- 4 cups fresh or frozen fruit* (about 2 pounds), partially thawed if frozen
- 1/3 cup plus 2 tablespoons sugar, divided
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) butter, softened slightly
- 1 Large egg
- 1 teaspoon vanilla extract
- 1/4 cup low fat milk
- 1/2 cup chopped whole natural almonds
- 1 pint low fat frozen yogurt (optional)
1 Preheat oven to 350ºF. Arrange fruit in the bottom of a 9x9-inch, 8x8-inch or 11x7-inch baking dish.
2 Sprinkle 2 tablespoons of the sugar over fruit. Set aside.
3 In a medium bowl, combine flour, baking soda, cinnamon, and salt. Mix together with a fork and set aside.
4 In a mixing bowl, beat together butter and remaining 1/3 cup sugar until blended and smooth.
5 Beat in egg and vanilla. Beat in half of the flour mixture. Beat in milk. Beat in remaining flour mixture and almonds.
6 Drop spoonfuls of the batter on top of the fruit, leaving a ½-inch border all around the edge of the dish to leave room for expansion.
7 Bake 40-45 minutes, until top is golden brown and fruit is tender and bubbly.
8 Let cool 5 to 10 minutes before serving with frozen yogurt, if desired.
9 Try a mixture of sliced peaches and blueberries.
10 Also try sliced pears, sliced apples, a mixture of sliced apples and dried cranberries, a mixture of blueberries, blackberries, strawberries, and raspberries.
Source: Almond Board of California