I made this with 2 heaping cups of nectarines and baked it in a 7" square Corning Ware casserole for 55 minutes. Yummy! It had a very dense, chewy, interestingly delicious "doughy" bottom and center. However, I could see why someone described it as "soggy". My husband exclaimed "Wow, what a great tasting dough!" The top edges had a crisp, buttery crunch. There is something almost strangely addicting about it. This would have more crisp top if baked in a larger, flatter dish.
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