Serves: 3 to 4
Prep time: 10 minutes, cooking time: 30 minutes
- 2 cups seasonal fruit that you like, cut (a good combination is blackberries and peaches) Add to list
- 1 tablespoon sugar Add to list
- 1/2 to 1 tablespoon tapioca flour (depending on the juiciness of the fruit) Add to list
- 1/2 cup whole-wheat pastry flour Add to list
- 1/2 teaspoon baking powder Add to list
- 1/4 teaspoon baking soda Add to list
- 1 tablespoon dry sweetener Add to list
- 2 tablespoons sweet butter, cut into tiny pieces Add to list
- 1/3 cup buttermilk Add to list
- 1 teaspoon dry sweetener for sprinkling Add to list
Preheat oven to 400º F. Butter a small baking dish, about 8- by 8-inches.
Wash and trim fruit to desired size. In a bowl, toss fruit with sugar and tapioca flour. Let stand a few minutes. If the filling looks very runny, add a bit more tapioca and wait a few more minutes.
For the crust, combine the dry ingredients in a bowl. Using your fingers, work the cut up butter into the flour until a coarse meal is formed. Add buttermilk and stir to form a soft dough.
Pour fruit into prepared baking pan and drop dough by large spoonfuls on top. Sprinkle with a bit of sugar and bake for 20 to 30 minutes, until fruit is bubbling and topping is golden.
Dairy-free option: Use soymilk with a drop of lemon juice in place of buttermilk, and use coconut oil in place of butter.
Recipe by, PCC Cooks instructor
Source: Recipe featured in PCC Cooks kids cooking camps.