This is a very American dessert and was made famous by the pioneers and farm folks of early America as a way of providing a good wholesome dessert for special times and holidays using seasonal fruit, and not having to roll out pastry.
This was one of those dishes that traveled well and was made many times on the covered wagon trains as they headed west, as the topping is basic hotcake dough (a "quick bread", like scones, that didn't need much handling and this could be made in a Dutch oven cast Iron pot with a lid, that would be made the night before and bake overnight buried in the coals of the campfire). On the open trails wild berries and dried apples would have been used. I like mine made with fresh apples and blackberries as they have an almost "perfume" to them when baked together. There is no need to peel your large fruit, just remove and seeds, pits and slice thinly. Remember to wash all your fruit well just before using especially fresh berries.
This is also a dessert where the filling is the star and not covered with a thick clumping topping, as is the case in most restaurants where they have to make their profits.
Serves 4-6 best served the day it is made..here is another dish where there will be NO leftovers.
Well grease a shallow baking pan 12 x 7 x 2 inches
Fruit Filling:
4 cups sliced and pared fruit (peaches, plums,pears, apples, berries, & etc.)
1 tbsp lemon juice (may also use orange)
1/3 - 1/2 cup sugar (depends how sweet the fruit is)
1/8 tsp grated nutmeg (optional but DOES make it taste creamier)
2 tbsp melted butter/margarine/safflower oil
TOPPING:
1 up sifted all purpose flour
1 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp sea salt
1/4 cup butter or margarine/ shortening
1 large egg beaten
1/4 cup milk
Method:
Preheat Oven 350F middle shelf
In a Medium sized bowl combine all of the filling mix and combine well.
Pour into the greased baking pan.
For the topping sift all the dry ingredient together.
Work the butter in with hands or 2 knives/pastry blender until it resembles breadcrumbs.
Combine the egg and milk and stir in with a table fork, work lightly, just to combine and then spread this thinly over the fruit filling.
Bake on a lined cookie sheet for about 40 mins or until the crust is golden and fruit tender.
Serve warm with ice cream, fresh cream or vanilla custard.
Variations: for the "not so purist", add chocolate chips, chopped nuts or even ground cinnamon to either the topping and/or the filling, which is really overkill, in my mind.
