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Old 02-21-2019, 12:50 PM   #1
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Pics and notes on my no-fry “fritters”

I’m posting this here because my no-fry “fritters” are more of a cobbler, but with biscuit dough instead of crumbles.

It really is quite good, although, given the amount of sugar, not as sweet as I expected. One could definitely serve it with breakfast, like one could serve pancakes or French toast with strawberry compote and whipped cream with breakfast, but I wouldn’t serve it as the sole dish.

I didn’t have enough cherries, so I used the cherries and some sliced banana. The cinnamon kinda drowned out any fruit flavors. The almonds were difficult to eat for me, and apart from texture, I don’t think they added much; next time I may use Raisin Bran instead of nuts. I also drizzled some chocolate syrup on each of the layers because, well, chocolate! But the chocolate was kinda lost to the cinnamon as well. Also, there are four layers, but I think next time I’ll make three layers and add a lot more fruit: sugared biscuits, fruit, sugared biscuits. And maybe just sugar to coat the biscuit pieces, no cinnamon (unless I make it with apples, as the original recipe calls for). And you can tell from the pics that I need a larger pan!

Here are the pics:

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Still, sweet and gooey isn’t bad at all, right?

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Old 02-21-2019, 04:22 PM   #2
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Looks similar to monkey bread... We were in on that fad a couple of years ago...

Ross
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Old 02-21-2019, 10:26 PM   #3
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Looks pretty tasty, Joel. Thanks for sharing!

I'd leave out the chocolate drizzle, but that's JMO.
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Old 02-21-2019, 10:41 PM   #4
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Quote:
Originally Posted by Cheryl J View Post
Looks pretty tasty, Joel. Thanks for sharing!

I'd leave out the chocolate drizzle, but that's JMO.
Thanks! The chocolate syrup was a last minute thing, and it turned out to be gilding the lilly; the cinnamon pretty much drowned it out. Next time I make it, as I said, instead of coating the dough in sugar and cinnamon, I think I’ll just use sugar, or maybe sugar and cocoa powder.

I also think strawberries would be a better choice than frozen cherries. They’re not cheap, but they are available fresh year round.

It’s a very adaptable recipe!
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