- 1/2 cup quick rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- Dash of salt
- 1/4 cup butter
- 2 lbs apples or 2.5 lbs peaches
Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
Peel, pit or core, and slice fruit; place in 10 X 6 X 2″ buttered baking pan.
Sprinkle crumb mixture over all.
Bake 40 – 45 minutes @ 325.
- 2 cups brown sugar
- 1/2 cup melted butter
and add to sugar/butter mixture.
Stir well and spoon/pour into very lightly baked tart shells (20 purchased tart shells, or perhaps a dozen if homemade).
If desired, add 5 or 6 raisins to each tart, poking down so filling covers raisins. (If raisins are hard, steep in a little boiling water; drain before use)
Bake at 350 degrees for approximately 15 minutes … depending upon how runny you like the tarts.
- 4 egg whites
- 1 teaspoon white vinegar
- 1 tsp cornstarch
- Pinch salt
- 1 cup granulated sugar
- 1 tsp. white vinegar
- 1 tsp. vanilla
- Fruit such as fresh peaches, pineapple, bananas, strawberries, etc.
- 1 cup (240 ml) whipping cream
- 1 1/2 tablespoons granulated white sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 400 degrees.
Beat egg whites with pinch salt 5-6 minutes. Add sugar very slowly (only a spoonful at time), then vinegar and vanilla. Beat until stiff peaks form.
Use an oven-proof large plate, or turn a 9 x 13 pan upside down. Wet the surface, then spoon meringue on top, smoothing center and raising the edges a bit. It will enlarge in the oven.
Put in oven and turn temperature down to 250 degrees. Bake undisturbed for 1 1/2 hours, checking near end of time that it doesn’t brown too much.
- 2 egg yolks
- 4 Tbsp flour
- 1½ cups brown sugar
- 2Tbsp butter
- 1/8 tsp salt
- 1 tsp vanilla
- 1½ cups milk
- 1 baked pie shell
Brown butter; take from stove and add flour, brown sugar, salt, milk, flour, butter and vanilla.
Boil until mixture thickens, then pour into baked pie shell.
Use egg whites for top of pie.