Ingredients Jump to Instructions ↓

  1. 1/2 Master sweet dough

  2. 3 cups 330g / 11oz Mixed fruit slices Crumb topping

  3. 1/2 cup 31g / 1.1oz All-purpose flour

  4. 3 tablespoons 45ml Sugar

  5. 3/4 teaspoon 3.8ml Ground cinnamon

  6. 1/4 teaspoon 1 1/3ml Ground nutmeg

  7. 3 tablespoons 45ml Butter or margarine - softened Almond icing

  8. 1 cup 198g / 7oz Powdered sugar

  9. 5 teaspoons 25ml Milk

  10. 1/4 teaspoon 1 1/3ml Almond extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375F for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows). CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground cinnamon and ground nutmeg. Cut in softened butter or margarine until mixture resembles coarse crumbs. ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5 teaspoons milk and almond extract; stir until smooth.


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