One of the joys of summer is eating wholesome fresh fruit, and how better to enjoy it than with a nice fluffy pastry topping and a dollop of cultured cream on top?
You can make this with any type of fruit or berry, and even used canned fruit during the winter. By using a little cultured milk in the crust, and topping it with another cultured milk product, you have a double dose of probiotic goodness!
- Approximately six cups of fruit, enough to fill a 9x12-inch baking pan about halfway. Use any combination of fresh, frozen, or preserved fruit:
- 2 cups all-purpose flour (or gluten-free almond blend flour or blanched almond meal)
- 1-1/2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 tablespoons sugar or 1 packet of stevia powder
- 1/4 cup butter
- 1 cup yogurt or milk kefir or buttermilk
- Wash and cut up the fruit (if it is whole). If it’s frozen, thaw it and drain off the juices. (Save them for flavoring kombucha or water kefir!) If it’s preserved, drain off the syrup and save it for waffles or pancakes.
- Mix up the fruit in the baking pan.
- Mix all the dry ingredients together.
- Cut the butter up into little chunks and add to the flour. Mix in with a pastry cutter, or two knives, or a food processor, or a fork, until the butter is incorporated and the mixture is uniformly crumbly.
- Add the yogurt or other milk product, and stir into the mixture with a fork until it is all moist. It will now be a soft loose dough. Add more yogurt if necessary.
- Plop the dough on top of the fruit mixture, and spread it gently with the fork or your fingers so it more-or-less covers the fruit. Sprinkle with a little cinnamon.
- Bake for about 20 minutes at 450°F, or until the dough is lightly browned. (It’s a good idea to put the baking pan on top of a cookie sheet or larger baking pan, because sometimes the fruit bubbles over.)
Serve with crème fraîche, sour cream, whipped cream, or ice cream.