Summer Fruit Praline Crisp
Serves: 4 to 6
- 6 cups of any favorite summer fruit, cut into large chunks Add to list
- 1/4 cup sugar combined with 1 tablespoon arrowroot powder Add to list
- 2 tablespoons dessert wine (optional) Add to list
- Juice of 1/2 lemon Add to list
Mix together the fruit, sugar, arrowroot, dessert wine and lemon juice and pour into a 9-by-13-inch baking dish. Top with the crisp topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.
For Crisp topping
Stir together in a bowl.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on August 11, 2007.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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