Chef Michael's inspiration for working in a kitchen came from his grandpa, who owned a Cantonese restaurant where Michael loved to help out.
Chef Michael Eng-Dacanay, age 14
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1 1/2 cups assorted fresh fruit (see note)
1/2 apple, peeled and grated
5 tbsp. sugar
1/4 cup balsamic vinegar
6 tbsp. unsalted butter, chilled
1 1/2 cups self-rising flour
Large pinch salt
1/2 cup plus 1 tbsp. buttermilk
Extra sugar, for dusting
Preheat oven to 375 degrees. Put fruit into a saucepan with sugar and vinegar. Gently heat over medium-low heat until juice begins to run from berries. Pour mixture into a 12-by-12-inch ovenproof dish.
To make topping, rub cold butter into flour until mixture resembles fine bread crumbs. Add salt and stir well. Add buttermilk to form a loose biscuit-type dough. Spoon over hot fruit. (To get the cobbled effect, flock balls of dough randomly over fruit.) Sprinkle with a little sugar and bake for 30 minutes or until golden brown. Serve with yogurt or ice cream, if desired.
Note: Fruit assortment can include your favorite berries or peeled and chunked peaches, apricots, apples, pears, etc. You may also use frozen berries. Do not thaw!