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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