This dessert is a snap to throw together, and a great use for those fruits that ripen oh-so-quickly!
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 to 3 tablespoons cold unsalted butter
1 large egg
1/2 teaspoon vanilla
4 cups sliced and peeled apples, peaches, or plums
1 cup white or packed brown sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
Preheat oven to 425. Grease a 9" or 10" round cake pan.
Sift together flour, baking powder, sugar, and salt into a bowl. Add butter. Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal.
In a measuring cup, beat together the egg and vanilla. Add enough milk to make 1/2 cup liquid. (If the fruit used is very juicy, reduce the liquid by at least 1 tablespoon.) Stir into the flour and butter to make a stiff dough. You may pat the dough into the greased pan with your floured palm, or spread it in part with a spoon and then distribute it evenly by pushing it with the slices of fruit when you add them.
Arrange the fruit in tight, overlapping rows on top of the dough.
Combine white or brown sugar, cinnamon, and melted butter and sprinkle over fruit.
Bake about 25 minutes, until tester comes out clean. Serve warm.