Chateau Fruit Casserole Recipe
Ingredients
1 can (1 pound 13 ounces) pear halves, well drained
1 can (1 pound 13 ounces) sliced peaches, well drained
1 cup fresh blueberries or 1 can (8 ounces) purple plums, well drained
1 1/2 cups dairy sour cream
1 teaspoon vanilla extract
2 eggs, slightly beaten
1/3 cup light brown sugar, firmly packed
3 tablespoons flour
2 tablespoons soft butter
1 tablespoon grated lemon rind
1/4 teaspoon grated nutmeg
20 shortbread cookies, crumbled
Directions
Arrange fruit in a buttered 1 1/2 quart casserole.
Stir sour cream and vanilla into eggs.
Mix together 3 tablespoons sugar and 1 tablespoon flour.
Add to sour-cream mixture.
Pour over fruits.
Bake in a 350° F.oven 15 minutes.
While fruit bakes,blend butter with remainder of sugar and flour, then add lemon rind, nutmeg and shortbread cookies.
Mix lightly.
Sprinkle over fruit.
Bake 10 to 15 minutes longer.
Let stand 5 minutes before serving.
Stir sour cream and vanilla into eggs.
Mix together 3 tablespoons sugar and 1 tablespoon flour.
Add to sour-cream mixture.
Pour over fruits.
Bake in a 350° F.oven 15 minutes.
While fruit bakes,blend butter with remainder of sugar and flour, then add lemon rind, nutmeg and shortbread cookies.
Mix lightly.
Sprinkle over fruit.
Bake 10 to 15 minutes longer.
Let stand 5 minutes before serving.
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