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Submitted by Cindy Hodkin
I always have fruit in my fridge which doesn’t get eaten. When it gets soft spots or brown spots, I always say “shucks, I can’t believe we didn’t eat it….again). You can also find bananas on my counter in various degrees of ripeness. I hate wasting food and always look for ways to cut calories. This recipe is very forgiving. In the winter, I use mostly apples and pears, I have been known to throw a liquefying persimmon in. During the summer I use stone fruit or berries. As you will see, I found a use for those bananas too.
No need to measure, taste the topping, before applying to ensure it has the right degree of sweetness for you.
Here is another hint; I pour white sugar in a jar and add a vanilla bean and cover. In a few days you have aromatic vanilla sugar. No need to use expensive vanilla in this recipe!
Use any size Pyrex or pan and just fill it with fruit!
apples
pears
2 tsps plus 1/2 cup vanilla sugar
cinnamon
1 cup flour ( white or whole wheat)
1 cup oatmeal
brown sugar
1/2 tsp baking powder
pinch kosher salt
5 tsps vegan butter
1 overripe banana…it’s fine if it’s black!
Cut fruit into cubes and fill the dish you are cooking with. Sprinkle with cinnamon and vanilla sugar.
In a bowl mix flour, oatmeal, salt, brown sugar, remaining vanilla sugar (you can use regular sugar and a tsp of vanilla instead) baking powder, a sprinkle of cinnamon. Add butter and banana. Mix so that butter and banana soften the entire mix. Taste and adjust sweetness if needed.
Using your hands, form little blobs of mixture and spread across the fruit. If you have extra put in fridge for use next time.
Bake at 350F for about 45 minutes or until fruit is soft and topping is browned.
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