• Preparation Time 20 minutes
  • Baking Time 50 minutes
  • Makes about 8 servings
  • Freezing Not Recommended

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Ingredients

  • Filling
  • 4 cups thinly sliced apple, peeled
  • 1 cup halved strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup granulated sugar
  • 1/3 cup Robin Hood® Original All Purpose Flour
  • 1/4 cup orange juice or water
  • Topping
  • 1 cup Robin Hood Original All Purpose Flour
  • 2/3 cup Robin Hood All Purpose Whole Wheat Flour
  • ½ cup granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Crisco® All Vegetable Shortening, cold
  • 1 cup milk

Serving Size: about 8 servings

Directions

Serving Size: about 8 servings

  • Filling: Combine fruit, sugar, flour and orange juice in a large mixing bowl. Mix well. Spread in square cake pan or baking dish.
  • Topping: Combine flours, sugar, baking powder and salt in large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly. Add milk, stirring until moistened. Drop spoonfuls of batter over fruit, spreading lightly to cover surface. Place pan on piece of foil to catch any drips that boil over.
  • Bake in preheated oven for 40 to 50 minutes or until top is golden and fruit is bubbling. Cover loosely with foil if the top begins to get too dark. Serve warm.
  • Preheat oven to 400ºF (200ºC). Grease a 9” x 9” (2.5 L) baking dish. 

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