This recipe is a family favourite and a part of our heritage – Definitely one to keep around! It’s fairly simply to make, yet somehow never ceases to provide the “Wow” factor with its incredible balance of soft and crunchy textures, and its tart and sweet flavours.

We hope you will enjoy making and sharing this little part of our family’s history and joy.

Fruit Platz 

Ingredients:
2-1/2 c. flour
4 tsp. baking powder
1/4 c. sugar
1/2 c. cold butter

(1) Combine the flour, baking powder, and sugar and mix to combine. Cut in cold butter until the mixture resembles coarse crumbs.

(2) Add the following:

1 c. sour cream or milk
2 eggs

(If the mixture is dry, add a little milk.)

(3) Press into the bottom of a lightly greased 11×15-inch baking pan and press a plentiful amount of the fresh or frozen fruit of your choice lightly into the dough.  Sprinkle with ruebeln (recipe below) and bake at 375 degrees for 20-25 minutes or until the ruebeln is lightly golden (check edges first). Cool, cut into squares, and serve.

Ruebeln (Crumble Topping)

Ingredients:
1 c. sugar
1 c. flour
1/2 c. butter
1 tsp. vanilla

(1) Mix and pack together.  Break up slightly to sprinkle bits all over the platz before baking.

Note:  If using frozen fruit, it will probably take about 30 minutes for the platz to finish baking.  Recommended fruit to use would be Damson or Stanley plums (the small, tart kind, halved and pitted), cherries, apricots (halved and pitted), peaches (quartered and pitted), or rhubarb.  Overall, it is best to use a nice and tart kind of fruit to contrast with the sweetness of the ruebeln.  Also, if making the platz crust with milk instead of sour cream, you will need to add 3/4 c. to 1 c. flour in addition to the amount stated above, to keep the dour from being too sticky (you can also add more if you need).

Back soon!

–Suzanne