/ Sunday, June 29, 2014
This post was originally published on August 13, 2010 (yep, almost 4 years ago!) on Cooking for Seven. I was ever so proud of my photos.
I made this again recently and remembered why I liked it so much. I used sprouted flour for the topping this time around and it was still yummy. And I melted the butter instead of cutting it in - I'm lazy like that. I also baked it in a deep dish pie pan, which was pretty.