Summer Fruit Platz

This recipe has staying power…it’s been part of my personal repertoire since 1984 and no home cook should be with out it on hand.  It’s so easy in its celebration of Canada’s massive fruit harvest.  Slice the peaches, apricots, plums, pears!  No need for peeling if you don’t have time. Pit the sweet cherries.  I’ve scattered blueberries over top and blackberries make a great addition.  

I first heard of platz from a vendor at the Windsor Farmers Market. He knew it as “pie by the yard”. The word “pie” belies its lovely cake-like base, studded with seasonal or home-frozen fruit and sprinkled with a buttery crumb topping.

Crumb Topping:

• ½ cup (125 mL) all purpose flour
• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) softened butter

Base:

• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) softened butter
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1 ½ cups (375 mL) all purpose flour
• 2 tsp (10 mL) baking powder
• ¼ cup (60 mL) milk or buttermilk
• 2 ½ cups (625 mL) sliced peaches, plums, pears or apricots, pitted sweet cherries or any combination. 

Make the topping by combining flour and sugar and then cutting in the butter till crumbly. Set aside.

In a medium bowl, thoroughly cream together the sugar, butter, eggs and vanilla. In a separate bowl, sift the flour and baking powder together. Add to the creamed mixture, alternately with the milk forming a smooth, thick batter.

Spread batter evenly on the base of a well-oiled or parchment lined 9 x 13” (3.5L) baking pan.

Arrange fruit in rows or simply strew it on top of the batter. Scatter evenly with the crumbs and bake in a preheated 350’F (180’C) oven for 45 to 50 minutes or until golden brown around the edges. Cut into squares and serve warm with milk, cream or ice cream.

Serves 8 – 10.

Excerpted from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (Harper Collins 2008/Canada 2014)