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Categories:
fresh fruit brown sugar flour cinnamon butter almonds flour sugar baking powder salt butter eggs milk vanilla
Viewed: 25 - Published at: 4 years agoIngredients
- 3 12 cups fresh fruit (see suggestions and preparation in the introduction)
- 13 cup brown sugar, packed
- 14 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons firm butter
- 12 cup chopped almonds or 12 cup walnuts
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 12 teaspoons grated orange peel
- 14 lb butter (1 stick) or 14 lb margarine, well chilled (1 stick)
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
Method
- Prepare the fruit as directed in the introduction.
- Apricots, nectarines, peaches and plums may be peeled or unpeeled according to your inclinations.
- Reserve.
- Prepare the Streusel Toppng.
- Combine the brown sugar, flour and cinnamon.
- Using your clean fingers work in the butter.
- Add the chopped nuts.
- Reserve.
- Preheat the oven to 350 degrees F. (325 degrees F. if using a pyrex baking dish.
- You'll need a well-greased 7-x11-inch baking pan.
- In a large bowl, stir together the flour, sugar, baking powder, salt and orange zest.
- Cut in the butter until the mixture resembles cornmeal.
- Set aside.
- In another bowl, beat the eggs.
- Stir in the milk and vanilla.
- Make a well in the center of the dry ingredients.
- Pour in the egg mixture.
- Stir just until moist.
- Pour batter into well-greased baking pan.
- Arrange fruit on top, pressing in lightly.
- Scatter the streusel over.
- Bake in preheated oven for one hour.
- Cool on rack 20 minutes.
- Cut into squares and serve warm.
- When they are cool, leftovers should be covered with foil.
- Store at room temperature.
- To serve: warm, uncovered, in a 300 degree F. oven for 10 minutes.
