This summer, I made a recipe from my childhood several times and each time, it was a huge hit with Jeff. Fruit Platz is a Russian Mennonite dessert that’s somewhere in between a fruit pie and a coffee cake, made with any in-season fruit. Jeff’s favourites this summer were apricot and blueberry while my favourites (shown here) remain strawberry-rhubarb and apple-rhubarb. It’s a versatile and easy dessert I’m so glad I rediscovered.
recipe from my Mom
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
4 Tablespoons sugar
1 egg, beaten
6 Tablespoons milk
4 Tbsp. shortening or margarine
~8-10 cups sliced fruit
1 cup sugar
1/2 cup flour
1/2 cup softened butter or margarine
To make the crust: sift the first four ingredients together. Stir in egg, milk and 4 Tbsp. shortening; mixing to form dough. Transfer into a greased rimmed cookie sheet. Using a small rolling pin, bottle or glass tumbler, roll the dough over the pan to create an even base with a 1-inch lip around the rim.
Add the fruit over the crust. You can arrange the fruit as creatively as you wish- my mom used to place the fruit in four different quadrants so that everyone could choose their favourite! Note- when using rhubarb, I usually add 1/4 cup of sugar to the rhubarb to sweeten it up but that’s simply a matter of taste. Also, when I make this with frozen fruit, I toss the fruit with a few tablespoons of flour to help absorb the extra moisture.
To make the crumb topping: In a separate bowl, mix 1/2 cup softened butter or margarine, 1 cup sugar and 1/2 cup flour together to form a slightly sticky crumb topping. Spread the crumb topping all over the fruit; bake in a 350 degree oven for 50 minutes or until the topping is just golden brown.
Serve warm or at room temperature with a small scoop of ice cream or a dollop of whipped cream.