Peach and Apricot Platsok (Persyk i Abrykos Platsok)

[Olga Drozd]

Ukrainian - Peach and Apricot Platsok  (Persyk i Abrykos Platsok)

You may peel the fruit if you wish. Plunge them in boiling water for a few minutes.  Remove fruit from boiling water and place in cold water and peel skin off.

CRUMB TOPPING:

1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened

BASE:

1/2 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 cup milk

1 1/2 cups sliced peaches
1 cup halved pitted apricots

Crumb Topping: Combine the flour and sugar; cut in the butter until crumbly.  Set aside.

Base: In a medium bowl, thoroughly cream together the sugar, butter, eggs and vanilla.  In a separate bowl, sift together the flour and baking powder.  Add to the creamed mixture alternately with the milk, forming a smooth, thick batter.  Spread evenly on the base of a well-oiled or parchment lined 9 x 13 inch baking pan.

Arrange fruit in rows or simply strew it on top of the batter.  Scatter evenly with the crumb topping and bake in a preheated 350º F. oven for 45 to 50 minutes or until golden brown around the edges.  Cut into squares.  Serve warm with milk, cream or ice cream.  Serves 8 to 10. You can also make this recipe with pitted plums.