Summer Fruit Puff

Summer Fruit Puff-1

This dessert may become a staple in your repertoire.  You don’t need to tell anyone how easy it is to make.

1/2 cup butter, cut into 8 pieces
1 cup all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
pinch of salt
1 cup milk
3 cups mixed whole or sliced fruit (strawberries, blackberries, raspberries, blueberries, peaches, plums, nectarines)

Preheat oven to 375.  Put the butter in a 3-quart baking dish (casserole dish) or in a 10 inch or 12 inch oven-proof skillet.  Put the pan in the oven to melt the butter while the oven is preheating.

Stir together the flour, sugar, baking powder and salt in a medium bowl.  Add the milk and stir until combined.  A few small lumps are ok.  The batter will be runny like a cake batter.

When the butter is melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix.  Scatter the fruit over the batter, favouring the middle of the dish more than the edges; do not mix it in.  Bake until the top is a rich golden-brown, 30 to 40 minutes.  Serve warm with ice cream or whipped cream.

Adapted from a recipe in Fine Cooking Magazine, Aug./Sept. 2013.