When bountiful summer produce is in full swing, this simple recipe makes the most of it! Featuring juicy peaches and sweet and sour plums topped with a buttery and crisp topping, it’s the perfect summer dessert. PS — don’t forget the ice cream!
Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets and white chocolate funfetti cookies.
ingredients
Base
Topping
directions
Preheat oven to 375°F. Slice the peaches and plums and place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, salt and vanilla extract. Set aside.
In a large bowl, whisk together the topping ingredients: flour, ¼ cup sugar, baking powder and salt. Using a pastry cutter or your fingers, rub the butter into the flour until about pea-sized. Create a well in the centre, pour in the heavy cream and with a fork, work the dough until it comes together, it will be slightly wet.
Transfer the peach plum mixture to an 8-inch square baking dish. Put the topping dough all over top. Sprinkle the top with remaining 1 Tbsp granulated sugar.
Bake in the oven for 45-50 minutes until the mixture is bubbling and the topping is golden brown in colour. Enjoy with a big scoop of ice cream!
