Creeping Crust Fruit Pie

Last night I had Sarah and Mindi over for dinner, and I made this for dessert.  They both asked for the recipe, so I thought I’d post it here for everyone to enjoy.  I got this recipe from my friend Grace.  It’s a favorite among the ladies at our church.

Creeping Crust Fruit

It’s called Creeping Crust Fruit Pie, but it’s really more like a healthy coffee cake.  Call it what you will, but it’s yummy and healthy enough to serve for breakfast.

First, assemble your ingredients:

  • 4 TBSP butter
  • 3/4 – 1 cup Sucanat (or white sugar, if that’s all you have)
  • 3/4 cup unbleached white all purpose flour
  • 3/4 cup soft whole wheat pastry flour
  • wheat germ and/or ground flax seeds (optional)
  • 1-1/2 tsp aluminum free baking powder
  • 3/4 cup whole milk
  • 3 cups fruit of choice

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Melt 4 tbs butter in a 9 x 13 glass pan.  (Real butter, please, none of that nasty hydrogenated oil they artificially color yellow and call margarine. *GRIN*)  I just stick this in the oven while it’s preheating.  Watch it, though, you don’t want it to brown.

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In a separate bowl, mix together the Sucanat, flours, baking powder, and milk.  (Replace some of the flour with wheat germ and/or ground flax seeds, if desired.)

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Pour this mixture over the melted butter in the pan.

Top that with 3 cups of fruit.  Blueberries and peaches are my favorite.  I don’t even peel the peaches.

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Bake at 350 degrees for 30 minutes.  I use a toothpick to make sure it’s cooked through in the middle.

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Enjoy with coffee or a glass of cold milk! 

Creeping Crust Fruit Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 4 TBSP butter
  • ¾ - 1 cup Sucanat (or white sugar, if that's all you have)
  • ¾ cup unbleached white all purpose flour
  • ¾ cup soft whole wheat pastry flour
  • wheat germ and/or ground flax seeds (optional)
  • 1-1/2 tsp aluminum free baking powder
  • ¾ cup whole milk
  • 3 cups fruit of choice
Instructions
  1. Melt 4 tbs butter in a 9 x 13 glass pan.
  2. In a separate bowl, mix together the Sucanat, flours, baking powder, and milk. (Replace some of the flour with wheat germ and/or ground flax seeds, if desired.)
  3. Pour this mixture over the melted butter in the pan.
  4. Top that with 3 cups of fruit.
  5. Bake at 350 degrees for 30 minutes.

Comments

  1. says

    This looks so delicious!
    I created a recipes folder in my email account so I can save these great posts and find them a little easier. This post definitely went in there. I can’t wait to try it out!

    I was curious about aluminum-free baking powder….why would it have alum. in it…and does baking powder with alum. still exist….do you have to be really careful when picking a baking powder??

  2. Courtney says

    Yes, I’m going to try that one! And your granola bar recipe. I have time this weekend for some bulk cooking! Speaking of cooking…I just received an email from Barnes and Noble about a cookbook, Clean Food by Terry Walters. It was put on special, with a coupon, $15.00. The title and subject caught my eye and it sounds like it might be in line with your natural eating. I’m going to check it out tomorrow…ever heard of it?

  3. Mrs Tass says

    ohhh Yum!
    Have you looked into or considered grinding your own wheat flour? I have been playing with the idea – just worried I will be fullout labeled ‘crazy’ at that point.

    • Celena says

      Hey Mrs. Tass. :) I wouldn’t worry about being called crazy, it’s super healthy! We are buying a grain grinder next month and will be grinding our own at home as well. I’m super excited about it!

  4. Darcie C. says

    Hi Jo-Lynne,

    I’ve been following your blog for awhile, but I’ve never commented on anything.

    I just wanted to say that I’ve really enjoyed reading your blog. I also appreciate the fact that you’re sharing your knowledge on real foods. I’m a full-time college student, and it’s hard for me to find good foods so that I stay healthy. I’m not able to go completely organic yet, because well, I’m poor. :) I do love cooking, especially from scratch. But I don’t usually have much time for it. However, I’m making small changes, one step at a time. All the same, your blogs are very interesting to read and they have helped me in my journey to getting healthier. I even found some local farms (I live in Central Illinois) that produce organic meats, milk and eggs. So thanks again for sharing your knowledge; it is appreciated! :)

    -Darcie from IL

  5. Jo-Lynne says

    Leane, Rumford makes aluminum free. You can get it at any grocery store. I’m not really sure all the reasons why we are supposed to avoid aluminum, but I know it’s been *possibly* linked to Alzheimer’s. They don’t know for sure. But I suppose it can’t hurt to avoid it whenever possible.

  6. Sunny says

    I found it I found it! I had discovered this recipe over a year ago and then lost it. Ahh…I can eat happy tonight.

  7. Verda says

    As you might have guessed I am new to your wonderful blog and recipes. I just went through your entire recipe index and you can not imagine how many recipes I saved to try. Now for another question. Have you ever tried to make this recipe gluten free? I know I can replace the all purpose flour with a GF all purpose flour but am not sure about the soft whole wheat pastry flour. Do you thing Oat flour would work. It would give a nutty taste maybe not a whole grain flavor but close?

    • says

      I haven’t tried it, but I’d love to know if you do and how it works out! I miss that recipe and I sure would enjoy having it again. Also, maybe a GF baking mix might work?

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