Provided by Florence Fabricant
Categories brunch, weekday, dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
- Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
- Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
- Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 40 grams, TransFat 0 grams
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