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There is nothing better than a fresh fruit dessert.They are certainly one of my favorite things to bake. This recipe can be made using blackberries or blueberries...
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Light and suited to any filling.
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Fresh blueberries are folded into a made-from-scratch batter and baked to a golden brown. Melted butter and a sprinkling of sugar add a finishing glaze.
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Thin slices of pear on a silky hazelnut-vanilla layer baked in a buttery crust makes a dazzling dessert.
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Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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