When I started my subscription to the Washington Post last year,
I didn’t realize that it would become one of my favorite sites for recipes.
I have to confess that I’ve made this dessert several times now and this morning I had a wedge of it with my morning coffee!
Here’s the recipe:
1/2 stick of butter or vegan butter
4 cups chopped fresh or defrosted fruit (blueberries, peaches, apricots, cherries …)
1/2 to 1 cup sugar ( I use only a 1/2 cup)
1 cup flour
2 teaspoons baking powder
a pinch of sea salt
1 cup whole milk, buttermilk or plant based milk
1 teaspoon vanilla
Preheat the oven to 350°.
Add the butter to a 10 to 12 inch cast-iron pan or ovenproof dish.
Put it into the oven to melt the butter.
You should keep an eye on it to avoid burning it.
Place the fruit into a bowl and mash it up a little to release the juices.
In a separate bowl whisk together the flour, sugar, baking powder and sea salt.
Next, add the milk and vanilla extract to the flour mixture.
Whisk until smooth.
Carefully remove the hot pan from the oven and pour the melted butter into the batter.
Stir to to combine and then immediately pour the batter into the hot pan.
It’ll puff up around the edges and sizzle.
Add the fruit and its juices to the center of the pan.
Sprinkle a little coarse sugar over the top if you like.
Place pan into the oven and bake for about 45 minutes until lightly browned
and a toothpick comes out clean when inserted.
It’s really good warm with a scoop of regular or non-dairy ice cream!
Blueberries and Apricots
Dark Cherries with Chocolate Chips and Almond Extract
White Peaches and Blueberries
Super easy and delicious!
Next weekend I’ll try it with blackberries or some plums.