Fruit Platz has long been a favourite in our family. It's a traditional Mennonite dessert served often at an afternoon "Fesper". Apples, cherries, apricots, peaches, blueberries, rhubarb and plums all can be used to make a very tasty treat.
I was determined to make a Platz that Al could eat and enjoy-gluten free. So off the top, and through many years of Platz making, I just put the following ingredients together and the results were great.
Plum Platz
Crust:
3 cups of "flour" - I used a combination of ground gluten free oatmeal, ground almonds and celimix bread flour.*
1/2 tsp. baking powder
1/2 teaspoon salt
1/4 cup brown sugar
Cut in 1 cup shortening
Add two eggs-beaten
I found that I didn't need to add any other liquid to get the right consistency. Then I just pressed it into a jelly roll size pan.
Add plums which have been halved placing them right next to each other cut side up.
Topping:
Blend together
1 cup of the same kind of "flour" mixture used for the crust
1 cup sugar
1/2 cup butter
Bake at 375o for 20-25 minutes.
*I keep a bag of Celimix White Bread Mix on hand for Al's cookies, pancakes etc. This mix already includes the xanthan gum and other trace ingredients that are necessary to hold the product together.
1 comment:
Hey Alice, that is wonderful. It is about all you need for fesper that is for sure. I will bet you received a thumbs up from Al! Plum platz is about the best there is.
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