Topped with light, tender biscuits, a tumble of berries and other fruit makes a delicious ending. Serve with vanilla ice cream.
- Portion size 8 servings
Ingredients
Topping:
Method
In bowl, gently toss together apples, rhubarb, raspberries, blueberries, sugar, flour and lemon juice. Spoon into greased 13- x 9-inch (3 L) baking dish.
Topping: In separate bowl, stir together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. Drizzle with milk, stirring with fork until dough holds together. On lightly floured surface, knead dough 10 times. Roll or pat out into 13- x 9-inch (33 x 23 cm) rectangle. Cut into 8 equal pieces. Arrange on fruit mixture; brush with egg.
Bake in centre of 375°F (190°C) oven for 45 minutes or until bubbly and topping is golden and no longer doughy underneath.
Nutritional facts Per serving, about:
- Sodium 305 mg
- Protein 5 g
- Calories 396.0
- Saturated fat 8 g
- Total carbohydrate 66 g
%RDI
- Iron 12.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 14.0
- Vitamin C 23.0
