Mom used this with the wild black raspberries that we picked as well as with peaches. I currently use frozen mixed berries (a combo of raspberries, blackberries and blueberries).
Preheat oven to 350F.
Lightly grease 8" square pan. Put berries or fruit in pan, adding tapioca for thickness if desired.
To create biscut topping:
In a small bowl combine flour, salt and baking powder. Stir together. Set aside. In a medium mixing bowl, cream butter and sugar. Stir half of flour mixture into creamed mixture until well combined. Then add half of the milk and mix well. Now add remaining flour mixture to batter and stir well. Finish with remainder of milk and stir well. Stir in vanilla.
Pour batter on top of fruit.
Evenly sprinkle the remaining sugar (2/3 cup) on top of batter. Then top with water.
Bake 1 hour at 350F.
Serve warm or cold. Top with ice cream or whipped cream as desired.
While fruit may be more available in the summer and fall, I remember Mom freezing berries and fruit and making this as a wonderful, warm winter dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 | ||
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Calories: 685 | ||
Calories from Fat: 141 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 172.5mg | 6 % | |
Potassium 45.6mg | 1 % | |
Total Carbohydrate 136.7g | 40 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 136g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 685
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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