This picture was taken at the potluck. After I tasted it, I went back and took a picture and there was not much, left. It has a vanilla cream sauce for the top which is not on this picture.
I believe Ed Adams brought this recipe and it is totally scrumptious.
Topping:
- 1/2 cup quick cooking oats
- 2Tablespoons cornmeal
- 2 Tablespoons pure maple syrup or agave nectar
- 1 teaspoon vanilla
Filling:
- 4-5 cups sliced fresh fruit
- 1/3-1/2 cup fruit preserves
- 2-3 teaspoons lemon juice
- 1/8 teaspoon nutmeg
- 3 Tablespoons white whole wheat flour
Directions:
- Mix the syrup with vanilla and pour over the dry mixture use fingers if necessary
- Preheat oven to 375 degrees
- Place the fruit in a large bowl. Combine the preserves, lemon juice, and nutmeg in another bowl, spoon gently over the fruit and mix.
- Sprinkle with flour and mix again.
- Place in a shallow square glass baking dish.
- Bake 20-30 minutes depending on the fruit used.
- Remove from the oven, reduce temperature to 350 degrees.
- Crumble the oat mixture over the fruit and return to the oven Bake for an additional 15 minutes.
- Let rest 15 minutes before serving
- Use apples for this recipe
- If using fresh strawberries, use strawberry preserves and bake 20 minutes before adding topping.
- If using fresh peaches or nectarines use apricot preserves an bake 30 minutes before putting on the topping. How about a combination of peaches and rhubarb.
- Try putting these in individual ramekins and bake 20 minutes
Vanilla Cream Sauce:
- 1 12.3 oz. package low fat Silken Tofu-firm
- 1/2 cup soy milk
- 1/3 cup Natural Golden Cane Sugar
- 1 tablespoon vanilla
- Place tofu in a food processor and process until very smooth.
- Add remaining ingredients and blend until smooth and creamy.
- Chill before serving.
- This may be prepared in advance and kept in the refrigerator for at least 5 days.
If you don't want to make the sauce, how about serving this with a rice or vanilla soy ice cream.
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