Two Ladies

This is our grandmother's recipe, tweaked and adjusted. It’s really good once you get the hang of it, but don't freak out if the first few times it's hard and doesn't turn out right. I’m a very accomplished cook and it took me several tries to get the thing right.

Because the fruit is sugar free and the Splenda is designed for use by diabetics, this is a safe alternative for people who aren't allowed sugar. I’m sure with a bit of mild experimenting you can find a safe way to substitute the butter to make less cholesterol laden—perhaps using that smart balance butter substitute?

You'll need:
2 15oz cans of no sugar added fruit (recommended peaches or pears, or one of each)
1 stick of butter
1 cup self-rising flour
1 cup Splenda
1 cup milk
Also need a 9”x9” glass or ceramic baking dish and 2 medium/large mixing bowls.

1. Preheat oven to 350 degrees.
2. Remove between ¾ and 1 inch of the stick of butter. (Extra can be saved in a baggie.) Place butter in baking dish and allow to melt with burning.
3. Empty fruit into one bowl and cut each slice in half.
4. Mix flour, Splenda and milk in separate bowl until blended well using a mixer or hand whisk. Add several tablespoons of fruit juice to this as you mix.
5. Layer fruit in baking dish with melted butter. Give a toss to spread melted butter on fruit then even out fruit with spoon.
6. Pour the flour mixture over top evenly so that it fills crannies and splashes fruit. Make sure to pay attention to the edges and corners.
7. Bake for one hour at 350 degrees until dough is light to golden brown.
8. Serve warm alone or with vanilla ice cream and enjoy!

(Pictures and a step by step will be forthcoming.)