Berries are on sale and so delicious this time of year, so why not make a yummy dessert that showcases some of your favorites?
This recipe, which I adapted from "Life's Little Berry Cookbook," is simple to mix up and just melts in your mouth. Libby had a lot of fun helping me layer the blueberries and strawberries on top of the batter.
Feel free to use whatever types of fruit you like or have on hand. Peaches and raspberries would be excellent! I would normally serve this with a drizzle of cream, but that's obviously not an option. Instead, why not try a drizzle of coconut milk? Make sure you serve this while it's still warm from the oven!
1/2 cup MSPI-friendly margarine, room temperature, divided
1 cup sugar, divided
1 tsp. vanilla
1-1/4 cup flour, divided
1 tsp. baking powder
1 tsp. salt
1/2 cup MSPI-friendly milk substitute
1 cup blueberries
1 cup strawberries, sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Preheat oven to 350 degrees. Grease an 8- or 9-inch square baking pan. In a small bowl, cream 1/4 cup margarine and 1/2 cup sugar. Blend in the egg and vanilla.
In a small mixing bowl, stir together 1 cup of the flour, baking powder and salt. Add dry ingredients to creamed mixture alternating with the milk substitute. Stir until well blended. Pour batter into prepared pan. Arrange fruit over the batter.
In a small bowl, combine remaining sugar, flour, cinnamon and nutmeg. Cut in remaining margarine until mixture is crumbly and sprinkle mixture over fruit.
Bake for 35 minutes or until golden on the edges and the middle is set. An 8-inch pan will take longer to bake.
A note about margarine: There are only a few margarines on the market that are MSPI-friendly. Some of these are "light" versions. I highly recommend NOT using light margarines in your baking. If you can't find an MSPI-friendly, non-light margarine (I use Fleischmann's Unsalted for baking.) then I recommend using a butter-flavored shortening. Light margarines have too much water in them, which won't allow your dessert to bake correctly.