I modified this recipe from pg. 48 in the June/July 2018 issue of Country Woman. It used peaches, which I didn't have, so I substituted apples. This dessert is baked in the oven using a cast iron skillet, which has become my favorite cookware.
Filling:
1/4 cup sugar
3 TBS cornstarch
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 apples, peeled and diced
2 cups frozen mixed berries
1 TBS lemon juice
Topping:
1/2 cup all purpose flour (I used Bob's Red Mill all purpose gluten free flour)
1/2 cup oatmeal
1/8 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup buttermilk
1 TBS butter
Preheat oven to 375. In a large bowl, mix the sugar, cornstarch, cinnamon and nutmeg. Add apples, berries and lemon juice. Transfer to a 10 inch cast iron skillet.
In a small bowl, combine the flour, oatmeal, sugar, baking powder, salt, baking soda and cinnamon. Add buttermilk. Drop by teaspoonfuls over the apple berry mixture. Dot with butter.
Bake uncovered until the topping is golden brown, about 40 - 45 minutes.
Serve warm. If desired, top with whipped cream or vanilla ice cream.
More Dessert Recipes
Filling:
1/4 cup sugar
3 TBS cornstarch
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 apples, peeled and diced
2 cups frozen mixed berries
1 TBS lemon juice
Topping:
1/2 cup all purpose flour (I used Bob's Red Mill all purpose gluten free flour)
1/2 cup oatmeal
1/8 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup buttermilk
1 TBS butter
Preheat oven to 375. In a large bowl, mix the sugar, cornstarch, cinnamon and nutmeg. Add apples, berries and lemon juice. Transfer to a 10 inch cast iron skillet.
In a small bowl, combine the flour, oatmeal, sugar, baking powder, salt, baking soda and cinnamon. Add buttermilk. Drop by teaspoonfuls over the apple berry mixture. Dot with butter.
Bake uncovered until the topping is golden brown, about 40 - 45 minutes.
Serve warm. If desired, top with whipped cream or vanilla ice cream.
More Dessert Recipes
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