One of the joys of summer is eating wholesome fresh fruit, and how better to enjoy it than with a nice fluffy pastry topping and a dollop of cultured cream on top?
This recipe works with any type of fruit or berry, or even canned fruit during the winter. By using a little cultured milk in the crust and topping it with another cultured dairy product, you have a double dose of probiotic goodness!
6 cups fruit, enough to fill a 9x12-inch baking pan about halfway. Use any combination of fresh, frozen, or preserved fruit: