I prefer rustic dishes that aren't too sweet so this one suited my palate well..but I did do some tweaking: 8 cups apricot would be too tart & I never have 8 cups of any one fruit laying around so I cubed a large firm asian pear that I had and added it to the 3 cups of apricots I had on hand, this yielded 5 cups of fruit so I added a cup of fresh strawberries too. I patted my fruit dry after I'd chopped it before adding the lemon juice. I don't have a 9 X13 pan so I had to cram all my ingredients into a 8 X 11, maybe it's all the extra pressing I did that ensured my crust held together perfectly. I'm really a fan because there is no flour or egg in this recipe and the butter & sugar are used judiciously. It's a healthier dessert that pairs nicely with a good cup of coffee. I have a cherry blueberry version in the oven right now & I'm quiet optimistic.
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I prefer rustic dishes that aren't too sweet so this one suited my palate well..but I did do...