This is a variation of a recipe handed down from my mother-in-law. It can be used for brunch, as a refreshing dessert in summer or a colorful topping on yellow cake during the holidays.
It keeps well in the refrigerator for a few days. This healthy combination can be stretched by adding more fruit and juice to the leftovers. The flavor improves each day.
-Linda Tucker, Farmington, Missouri
My mother always sprinkled on this wonderful crumb topping to dress up her two-crust fruit pies. The topping not only looks pretty, it provides a crisp contrast to the soft fruit filling. I used it to top pies for my daughter's wedding reception.
Transform fruit salad into a special brunch treat with a dollop of this rich and creamy topping from Bethel Walters of Willow River, Minnesota. "The topping is also wonderful spooned over sliced melons," she says.
I use canned goods and my slow cooker to whip up an old-fashioned side dish that's loaded with sweet fruits. It makes a heartwarming accompaniment to holiday menus. —Mary Ann Jonns, Midlothian, Illinois
We brought back some from a trip to Wisconsin, and I wanted to make something besides pie. I dreamed up this bright-red sauce that blends rhubarb with strawberries, oranges, cinnamon and lemon peel. It's wonderful over vanilla ice cream. -Sharron Trefren
Grand Bay, Alabama
The flavor of ginger steals the show in this fruit-filled topping that Heidi Wilcox serves warm over ice cream. The Lapeer, Michigan subscriber uses orange marmalade and canned fruit to streamline preparation.