by T.C. Savage
May 13 is National Fruit Cocktail Day, so it seems appropriate to offer a recipe using the once-ubiquitous fruit blend. There are two men credited with creating fruit cocktail, out of a need to use fruit that wasn’t good enough for canning in halves, due to bruising and such. By chopping up the good parts of bruised fruit and mixing it with other fruits, you get fruit salad in a can. Pretty clever. This recipe was shared by my friend Laura.
Fruit Cocktail Crumble - serves 6-8
Ingredients:
1 cup flour
1 tsp. soda
1 cup sugar
1 tsp. salt
1 egg
1 can well-drained fruit cocktail
Topping:
½ cup dark brown sugar
1 tbsp. butter
½ cup chopped walnuts
Whipped cream for garnish
Mix together the flour, soda, sugar and salt. Add to this mixture the egg, well-beaten and the drained fruit cocktail. If it still seems dry, let it rest so the juices of the fruit can release into the flour mixture. Resist the urge to add any liquid.
Spread into a greased 8-inch baking dish. Cream the brown sugar and butter. To this mixture add the chopped walnuts and spread evenly over the top of the dessert in the dish.
Bake at 350° 35-45 minutes. Let cool and serve with whipped cream.
T.C. Savage has lived in Oregon for over two decades and enjoys cooking, baking, gardening and holidays.
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