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3) Cook fruit with cornstarch in a medium pot or pan for 2 minutes, and spread fruit filling on dough.
4) Sprinkle rest of dough onto fruit, and bake for about 40 minutes at around 375 degrees Fahrenheit.
Remember, ovens may vary. Yours may be faster or slower or require less or more degrees Fahrenheit. It also depends on how dark pan you use is. Be sure to keep checking on crumble cake every few minutes. When top is nice and brown, then it should be ready.
Even if your German Crumble Cake didn't turn out exactly right, not to worry. Nobody says you have to be a professional. I'm certainly not. My philosophy with food has always been "As long as it tastes good, I don't care if it's imperfect."
Try experimenting with recipe. I usually never follow recipes to letter. For this one, I use a bigger glass pan and only 2 cans of fruit. Figure out what works for you. Practice making this German dessert recipe and any other desserts, and you'll eventually settle into your own style of baking, like every other individual.
Resource Box: Discover More Tried and True Dessert Recipes Now That Will Have Your Sweet Tooth Screaming with Delight At http://www.koripuckett.com/just-desserts