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