German Platz

When I was in elementary school my best friend Terry lived a few doors down along with her grandparents. Her german grandma was an amazing baker and we often had the pleasure to sit down and taste her delights. My favourite was a plum & crumb dessert, though being around 1o years old, I never thought to ask the name. As time went by, Terry moved away and I never saw her again, though she popped into my mind many times throughout the years and along with her-this fabulous dessert.

Fast forward 40 years later, and I am sitting in the kitchen of my girlfriend Rita ( of german descent) when the thought of this dessert pops into my head and I tell her about it. The fact that it was made with plums triggered a memory of hers and she exclaimed-“I think that’s Platz! I’ll make some for you!”

And sure thing the next day, she arrives at my door with a casserole dish of this dessert. Now I am hoping and PRAYING that this is the same dessert that I had carried around in my head for my almost entire lifetime. And bingo! This is it.

I guess it’s not so strange that 2 friends with the same heritage, had experienced the same food. The strange part to me was that I had come full circle with this elusive treat and that it took 4 decades and another friend to make it happen.

Plums are featured in platz but you can certainly use blueberries, rhubarb or apples as a mixture or in replacement of plums.

kpardell lilly plum dessert 2-0281

Ahhhhhh….Here it is!

The Base:

2 tablespoons sugar

1 cup flour

1 tsp salt

1/4 cup butter or margarine

1 egg

1 tsp baking power

Mix well and press into a 9×9 pan.

Layer on the fruit of choice ( plums are great)

kpardell lilly plum dessert 3-0283

Topping:

Mix-3/4 cup sugar

3/4 cup flour

1/4 cup butter

vanilla flavoring

Sprinkle this mixture on top of fruit.

Bake for 350 degrees for 25-30 minutes.

kpardell lilly plum dessert 4-0286

 

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