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Categories:
fresh fruit all-purpose brown sugar lemon juice ground cinnamon graham cracker crumbs hazelnuts powdered sugar
Viewed: 73 - Published at: 4 years agoIngredients
- 8 cups fresh fruit, such as thinly sliced and pitted nectarines, peaches, and or plums or blueberries
- 3 tablespoons all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 0.5 (18 ounce) package refrigerated sugar cookie dough
- 12 cup graham cracker crumbs
- 13 cup chopped hazelnuts (optional) or 13 cup pecans, toasted (optional)
- powdered sugar icing or honey
Method
- Preheat oven to 350 degrees F. In a large bowl combine fruit, flour, brown sugar, lemon juice, and cinnamon.
- Toss to coat; transfer to a 10-inch oven-safe skillet, or 7x11 inch baking pan.
- Set aside.
- Combine dough and graham cracker crumbs in medium bowl; knead until well combined.
- Divide dough in 9 portions.
- With hands, on a lightly floured surface, flatten each portion to 2-1/2-inch round.
- Arrange rounds on fruit mixture; sprinkle with nuts.
- If using foil pan, place on baking sheet.
- Bake for 55 to 60 minutes or until filling is bubbly around edges and top is golden brown.
- Cool on wire rack for 45 minutes.
- Before serving, drizzle with Powdered Sugar Icing or honey; serve warm.
- Powdered Sugar Icing: In a small bowl combine 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 teaspoon milk .
- Stir in additional milk, 1/2 teaspoon at a time, until icing is drizzling consistency.
