Fresh berries make this a summertime favorite. The Vanilla-Brown Sugar Cream is wonderful in coffee.
Oxmoor House JULY 2004
Beat together granulated sugar and almond paste at medium speed with an electric mixer until blended. Add 1 2/3 cups baking mix. Gradually add milk, and beat until smooth. Pour batter into a lightly greased 13- x 9-inch baking dish.
Melt 1/4 cup butter in a large saucepan over medium heat. Add pie filling and next 4 ingredients. Cook, stirring constantly, until heated. Stir in berries. Spoon filling evenly over batter.
Combine 2/3 cup baking mix, almonds, and brown sugar in a medium bowl. Cut in 2 tablespoons butter with a pastry blender until crumbly. Sprinkle streusel over filling.
Bake at 350° for 40 to 43 minutes or until bubbly. Serve warm with Vanilla-Brown Sugar Cream.
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