Saunders tops each warm serving of this fragrant dessert with a scoop of Vanilla and Lavender Ice Cream (see below).
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Topping:
Method
Halve and pit plums and peaches; slice each half into 4 wedges and place in large bowl. Add brown sugar, cornstarch, raspberry juice concentrate, cinnamon sticks, star anise, ground cinnamon and nutmeg. Scrape seeds from vanilla bean into bowl; toss to combine. Reserve bean pod for another use. Scrape into 13- x 9-inch (3 L) glass baking dish; set aside.
Topping: In bowl, stir together sugar, flour and oats; cut in butter until crumbly. Scrape over fruit mixture. Bake in centre of 375°F (190°C) oven until fruit is tender and filling is bubbly, about 45 minutes. Serve warm. Use star anise and cinnamon sticks as garnish, if desired.
Nutritional facts <b>Per serving:</b> about
- Sodium 137 mg
- Protein 4 g
- Calories 465.0
- Total fat 13 g
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 88 g
%RDI
- Iron 16.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 17.0
- Vitamin C 17.0
