Fruited Casserole is one of our favorite dishes for Sunday mornings. We can make it Saturday night, and then bake it Sunday morning. It’s so nice that a favorite family treat is baking while everyone is getting ready and I don’t even have to put any effort into it.
You will need:
- 2 Cups flour
- 2 Tablespoons baking powder
- 1/4 Cup plus 2 Tablespoons brown sugar substitute (I would suggest using 3/4 Cup of regular brown sugar if you don’t want to substitute, but I haven’t actually prepared it this way, so good luck!)
- 1 Stick of butter
- 1 egg
- 3/4 Cup milk
- Handful (1 Cup?) fruit*
* I have used all kinds of berries, peaches, and apricots. I’ll probably try plums this year.
Mix all your dry ingredients in a large bowl. Beat an egg before adding it. I like the butter melted or nearly melted before adding it in. Then add your milk. This recipe is great for kids because it really doesn’t need mixed too well. It’s fine clumpy.
Put half your batter in the bottom of a greased 8 x 12 casserole dish. This takes patience to get it thinly spread evenly across the bottom. Then add your layer of fruit however thick you want it. Lastly, spoon the last half of the batter on top. It doesn’t need to be an even layer. In fact, it looks much better if it’s not. I do make sure there is some batter on top in the corners so the fruit doesn’t burn to the corners.
Bake for 32 minutes at 350 degrees.
The fruit will be very hot for awhile while it’s cooling, so be careful. I serve it on napkins instead of dirtying dishes on a Sunday morning. Enjoy your healthy breakfast!