If I ever publish a cookbook, you can bet that this recipe will be in it. First of all, it’s easy. It’s tasty. It can also be very cost-effective. Even more important to me, though, is the people it brings to my mind.
My college pal, Tif, gave me this recipe a number of years ago. She grew up in Homer, Alaska, and she has fond memories of her momma, Betty, putting this warmer-upper on the table before Tiffany and her siblings headed off to school of a morning.
Betty and her husband, Tom, hold a very special place in my heart. They loved on me during a time in my life when I didn’t even like myself. I will never forget their kindness and hospitality to me during a very dark season. Every time I make this casserole for breakfast, I thank God for their example to me and for the privilege of crossing paths with such a phenomenal family.
This is the recipe as Tif shared it with me.
Dump in bottom of 9×13 dish:
4 c. crushed fruit (Tif’s sister, Tia, sometimes uses one giant can of peaches)
Combine the following and dump on top of fruit (so that you have two layers):
1/2 c. brown sugar
3 c. rolled oats
2 c. dry milk (I don’t use dry milk. I combine the juice from whatever fruit I am using with enough milk to make two cups, then I omit the liquid below. If I am using fruit without extra juice (like frozen blueberries, I will just use two cups of milk.)
2 t. cinnamon
1/2 c. butter, melted
Pour 2 cups of liquid (water or water and peach juice/syrup) over the oat mixture.
Bake at 400 for 20-30 minutes or until top turns brown.