This recipe has been a favourite for a few years now. It’s a gem – the ingredients are simple enough to memorize, it takes 5 minutes to throw together and the results are amazing. You can use any kind of fruit you like (ie. use up all the scraps that are about to turn ) and it’s a great, low-stress dessert for company. Hope you love it.
Borrowed from Fine Cooking, serves 6
4 T butter
1 C each flour, sugar, milk
1 1/2 t baking powder
3 cups mixed seasonal fruit (I used figs and plums here, but stone fruits, mixed berries and rhubarb are all favourites)
Heat oven to 375F. Put butter in a small baking dish (roughly 8×8 or a 10″ skillet) and put the dish into the oven as it heats. The butter will melt and brown slightly. Mix together flour, sugar, baking powder and salt; then stir in the milk. Stir to combine, some lumps are okay.
When oven is hot, remove baking dish and pour the batter into the dish on top of the butter. Don’t stir. It will look messy and not uniform; it’s okay. Dump fruit on top of batter, concentrating in the middle. Bake for 40-45 minutes until golden brown all over and solid in the middle.
Serve warm with cream poured over top.