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.
Mary Ann Jonns relies on the convenience of canned goods and her slow cooker to make this old-fashioned side dish. Full of peaches, pears, pineapple and apricots, it makes a heart-warmed accompaniment to holiday menus in her Midlothian, Illinois home.
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