Back to my Roots with Plum Platz

When the fresh fruits of summer appear, one of my favorite things to make is Platz - a Mennonite dish that is a tradition in our family. I remember eating it at both my grandparents' homes, and of course, my mother continues to make it as well. It's true that "Mennonite Girls Can Cook!" 

I'm not part of the group that has created such a wonderful presence in blogland, and now has a cookbook for sale (proceeds of which go to feed hungry children in the Ukraine - where their forefathers and mine originated). But I learned to cook much the same way they did, from generations of excellent cooks. My mother's cooking is something I savor to this day.

But back to the Platz. It can be made with any type of fruit - berries, peaches, plums, apples - and is quick to prepare. Give it a try, I think you'll like it.

Fruit Platz

(taken and slightly adapted from a well-worn copy of the 

Mennonite Treasury of Recipes)

2 cups flour

3 tsp baking powder

4 Tablespoons sugar

3 Tablespoons butter

1 cup cream 

1 egg

Sift together the flour, baking powder and sugar. Add the butter and mix with fingers until it forms a fine crumb. Slightly beat the egg with the cream and add it to the mixture. You will have a sticky dough. 

Line a 10 x 15 jelly roll pan with parchment paper (or grease the pan) and spread the dough onto the pan. It will be fairly thin. For a thicker crust use a smaller pan - a 9 x 13 glass pan would work.

Top with a layer of fruit, either berries or sliced plums, apples, apricots, or peaches. Set aside.

Crumb Topping (Ruebel)

3/4 cup sugar (can use part brown sugar as well)

3/4 cup flour

1/2 tsp baking powder

3 Tablespoons butter

1-2 Tablespoons cream

Mix the dry ingredients, then add the butter and cream and mix with fingers to make coarse crumbs. Sprinkle the crumbs over the fruit.

Bake at 375 degrees for 25-30 minutes. Best served warm.