Obstflecken (Fruit Squares) – by Berni
I am not a baker. Baking is too exacting in its measurements. However, this recipe is from my Mom’s mother (was is Austrian Hungarian by background and cuisine) who was an excellent cook and baker. The following is a sheet cake that is topped with fresh fruit. It is super easy and tastes amazing. The fruit as it bakes gets gooey in its own juices, and is naturally sweet and sour at the same time; and the cake is very moist. It is awesome with a cup of coffee or tea anytime of the day even breakfast.
The following is my “go to” recipe for dinner parties and potlucks. It is so simple it is easy to memorize and bake anywhere you are if you can get the ingredients.
You can use any fresh fruit. However, make sure it is fruit that is not to juicy or the dough gets really soggy (if you use frozen fruit be sure to thaw and get rid of the liquid from the thawing process). The best is using fresh fruit. Good options for fresh fruit are prune plums cut in half with the pit removed, apple slices, blueberries, raspberries (or a mix of blueberries and raspberries), apricots sliced in half with stone removed, pitted sweet cherries, etc.
The only thing to mix is making the dough. You can use a spoon, hand-mixer, or stand-mixer. What I like is that you don’t need a mixer. Sometimes no-tech actually creates the best result.