Cherry Platz

Line a 9×16″ cake pan or 2 smaller ones with parchment paper.

Mix dry ingredients together:

2 1/2 C. flour

3 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 C sugar

Cut in 3/4  cup or shortening. ( I like to use 1/2 C shortening and 3/4 C butter)

Set aside 1/2 C of mixture to use as crumb topping.

Add enough milk ( or yogurt, cream) to 1 beaten egg to make 1/2 cup and add to dry mix.

Mix lightly and press into pans.

Add fresh peaches, apricots, rhubarb or cooked cherry topping and top with crumbs.

NOTE: For cherry topping I use about 4 cups frozen tart cherries ( Cherry Lane farms in Vineland is the BEST!). Mix 1 or 2 tablespoons cornstarch and 1/2 C sugar  and add to the thawed juice and cherries . Cook til thick, about 5 minutes if microwaving.. Let cool before spooning on top of the unbaked platz.

Bake in 350 F oven for about 25 minutes or until lightly browned and done in the middle.

I never got a chance to take a photo, it disappears in a flash!