There’s a whole lexicon of homey, summer fruit desserts-grunts, cobblers, bettys, crisps, crumbles, fools and flummeries. Pat Ivey of Dothan, Ala., sent in a very humble-sounding bread pie. A closer look revealed an interesting and very easy variation on a cobbler. She notes that in the winter, it can be made with apples or pears and a sprinkle of cinnamon. We used a colorful and very juicy mix of plums, peaches, red currants and blueberries. Ivey suggests serving it warm with whipped cream.
If you have a favorite original recipe you’d like to share, send it to the Food Guide. If we test it and print it in this column, you’ll receive $20.
Send your recipe, along with your name, address, phone number and Social Security number, to Recipe Editor, 4th floor, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041. Recipes submitted become the property of the Chicago Tribune.
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 8 to 10 servings
8-10 cups sliced fruit
10 slices good-quality white sandwich bread, crusts removed
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 teaspoon pure vanilla extract
Confectioners’ sugar
1. Heat oven to 350 degrees. Spread fruit in a 13- by 9-inch baking dish. Arrange a single layer of bread over fruit.
2. Lightly beat egg in small bowl; mix with butter, granulated sugar and vanilla. Spoon over bread and carefully spread with a rubber spatula. Bake until bread is golden, 45 to 50 minutes. Sift confectioners’ sugar over and serve warm.
