No need to feel guilty with this fresh fruit and reduced sugar summer desert!
Equipment
Small Bowl
Measuring Cups
Large Bowl
Baking Dish
Blender
Large Spoon
Ingredients
FRUIT FILLING:
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) cinnamon
4 cups (1 L) quartered strawberries
2 cups (500 mL) raspberries or blueberries or a combination
2 apples, peeled and cut into very thin wedges
1 lemon
TOPPING:
1 cup (250 mL) milk
1 tbsp (15 mL) white vinegar
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1 1/2 tsp (2 mL) salt
1/3 cup (75 mL) cold butter, cut into small cubes
Directions
Filling: Preheat oven to 400⁰F (200⁰C). In a small bowl, stir sugar with cornstarch and cinnamon. Place berries, apples, finely grated zest from lemon and 2 tsbp (30 mL) juice into 13 x 9-inch (3 L) baking dish. Gently stir in sugar mixture.
Topping: In a measuring cup, stir milk with vinegar. Let stand 10 min. Meanwhile, in a large bowl, whisk flour with sugar, baking powder, bakign soda and salt; using fingers or pastry blender, cut in butter until crumbly and you see bits of butter.
Stir in milk mixture just until blended (it will not be smooth). Using a large spoon, dollop evenly over fruit. Fruit may still be showing. Bake 30-35 min or until topping is golden and fruit is bubbling. Let stand 10 min before serving.
Cooking Tip: When cutting butter into flour mixture, you should be able to see small bits of butter, some as big as the size of peas.
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