This German recipe—passed down by my grandma—is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. —Connie Meiselwitz, Kiel, Wisconsin
4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.)
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup sugar
1/2 cup all-purpose flour
2 tablespoons butter, softened
In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture.
Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.