Pre-heat the oven at 350 degrees with the rack in the center, this recipe is DOUBLED to fit in an 8.5x 11.5x 4?, COOK FOR 35 TO 40 MIN, check at 30 min should be golden brown
FRESH FRUIT OR JUST USE A WHOLE JAR OF YOUR FAVORITE JAM OR JAMS, PUT STRAWBERRY ON ONE SIDE AND PEACH ON THE OTHER.Fresh Fruit instructionsNow to use summer fruit, basically you make a compote, just like jam, add washed prepared fruit, strawberry's or blueberry's, i did nectarines in stead of peaches.
ok trick to doing fresh peaches, tomatoes, or nectarines, bowl pot of water, drop fruit into the hot water for 1.5 min each, then put in a ice bath, remove and peel.
mash fruit add sugar, taste first to get the proper flavor of the fruit so its not too sweet=Key
2 1/2 cups of fresh fruit to every 1/2 cup of white sugar, and FRESH lemon 1tlb spoon
Blend together in a sauce pan add 2 tablespoons of pre-sifted flour, 3/4 cup ow water or juice (now i use water to control sweetness. Cook over medium heat until mixture come just tender. Pour mixture into a Pam sprayed 1.1/2 quart casserole dish ( cook less if the pan is dark, clear is best) spread evenly over the bottom, the more fruit the better!
. Dot with a tbsp of butter. Depending on the fruit you may add spices, like cinnamon with rhubarb or apples ect.
prepare sweet dough below.
SWEET DROP BISCUIT DOUGH1 1/4 CUP OF ALL PURPOSE FLOUR
3 tblspns of white sugar
3 tspns of fresh baking powder
1/4 tspn of reg salt
1/3 cup of butter/or marg or crisco, cut in finely to mixture as you would a biscuit dough.
in a glass mix 1 beatean egg, 1/2 cup of milk, stir gentally to make a sticky dough batter.
DO NOT OVER STIR.
DROP DOUGH EVENLY OVER THE FRUIT, SO IT MELTS AND CREATES A TOP
Add little drop of butter all over. then bake in a 350 oven for 30 to 40 min or until golden brown, baste with butter on top and serve with ice cream.. As you can see red could not wait lol