RSS

Super Easy: Crispy Fruit “Pudding”

26 Sep

Crispy Peach "Pudding"

Once in a while, you come across a recipe that is not only easy, it is versatile and so tasty that it always garners compliments. I found this in a Family Circle magazine about a zillion years ago… Originally called “Crispy Berry Pudding,” it was made with strawberries, raspberries and blueberries, but I soon discovered that just about any fruit combination would work well in this dessert. Click on the highlighted text for the recipe. Some of the fruits I’ve tried: apples and cranberries, rhubarb (with and without another fruit) and peaches – pictured here. The only fruit that I didn’t care for was plums – and maybe it was because we had “prune” plums. I also can’t imagine it would work with citrus fruits, but if you try it and it works, let me know! I have no idea why it is referred to as a “pudding” – perhaps it is a British thing…?

A Few Tips:

  • If you are using orchard fruits – such as peaches, apples or pears – be sure to peel them as a part of the preparation.

    Ready to bake! See? Not stirred!

  • Melt the butter in your baking dish while preparing the fruit, but keep an eye on it! You want it to be just melted, not browned.
  • The most important thing to remember when assembling the pudding is Do Not Stir. You will pour batter (which, yes, you have stirred, but that is a different step!) over the melted butter and then pour the fruit over the batter. No stirring!
  • I use a 3 qt. dish so there is plenty of room for juices to bubble without boiling over. This is probably my most used baking dish! If you wish, you can put it on a baking sheet or some foil to avoid a nasty boiled fruit clean up in your oven until you are sure of the recipe.
  • Watch the baking time the first few times you try the recipe. I recently got a different oven and find that I don’t have to bake it the whole hour as I did in my old oven. The pudding pictured at the top of this post was baked for 40 minutes.
  • Optional Ingredients: Add a dash of cinnamon and/or nutmeg to the fruit, along with the sugar. You could also sprinkle with chopped nuts before baking.

As Autumn blows wildly in, I am looking forward to making this dessert with apples and cranberries!

Advertisements
 
Leave a comment

Posted by on September 26, 2011 in Recipe

 

Tags: , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: