An important aspect of living is eating. Last week we feasted on nectarines and the leftovers with berries became a free form tart.
This week we have enjoyed fresh peaches, but a few were developing brown spots. Time to bring out the church cookbooks. Thanks to our friend, Leona Van Sant, we have a copy of the 100th Anniversary Cookbook, I Reformed Church, Sully IA. I began with the Fruit Crisp contributed by Kelly Zegers. We then developed our own concoction based on the standard oatmeal and yellow cake mix.
We welcome any variations or contributions you care to make. Perhaps we should offer a contest: the winner does not receive a snail mail package of our yellow, week-old broccoli.
5 Tablespoons butter, melted1 Tablespoon flour
1 cup brown sugar
1½ cup oatmeal
1 can fruit pie filling: apple, cherry, or peach
Place pie filling in bottom of 8X8-inch pan. Mix first 5 ingredients together and crumble over pie filling. Bake at 350° for 30 minutes.
Adagio Resurrection Dessert
We prefer to serve fresh fruit but resurrect this recipe when our fruit is on its last leg: peaches, nectarines, pineapple, bananas, apples, etc., hence our name for Resurrection Dessert.
Grease casserole or 8x8 glass pan.
Pour in 2 cups peeled and sliced peaches or any fruit combination.
Sprinkle with cinnamon sugar. (All proper Dutch households store a shaker container of sugar mixed with quality cinnamon.)
Mix:2 cups *yellow cake mix
¼ cup melted butter
½ cup brown sugar
½ cup oatmeal
1 beaten egg
Water, enough to make thick batter.
Pour over peaches.
Bake 350° for 30 minutes or the cake topping becomes firm and golden brown.
Adagio Adult Family Home
*We buy commercial-sized yellow cake mix so here is where your originality can shine.