Aug 02, 2012
This is a fascinating recipe. Instead of placing dollops of raw dough on top of the fruit, the raw dough goes on the bottom, and during baking rises to the top. I ran this procedure by a friend and she commented that this must be a very old recipe, indeed.
None-the-less, it turns out beautifully. I reduce the sugar to 2/3 cup in the final (third step), and it is sweet enough, especially with vanilla ice creme. Once cooled, it does form a purple gelatanous base, but this could be scraped off to lessen calories even further.
We are swimming in blackberries and this recipe is one delicious, easy, and impressive way to use them. Any berry, fruit or rhubarb could be used.
—SusieofUtah
