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Parve
Easy
2 Hours
Diets 
Just reading this recipe conjures up images of a lake with a sandy beach and long summer afternoons. It’s the ultimate summer dessert, in my opinion. This is the recipe my children will hopefully remember when they look back at summers spent with cousins, sprinklers and baseball.
1 and 1/4 cups all-purpose flour, such as Glicks
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter or trans fat free margarine, melted (1 stick)
2 tablespoons oil
1 large egg
1/4 cup milk or soy milk
1 lemon, zested
8 small plums, pitted and cut into pieces
5 peaches, pitted and cut into pieces
2 cups blueberries
2/3 cup granulated sugar (or less, depending on how sweet the fruit is)
1 tablespoon freshly squeezed lemon juice
3 tablespoons Gefen Cornstarch (generous)
1 teaspoon Gefen Cinnamon
1 lemon, zested
Preheat the oven to 350 degrees Fahrenheit.
Combine all of the ingredients for the topping in a mixing bowl in the order in which they appear, and mix until it comes together.
Let the mixture rest on the counter for 30 minutes.
Combine the plums, peaches and blueberries in a nine-inch square baking dish (a 9×13-inch baking dish is also fine).
Add the sugar, lemon juice, cornstarch and cinnamon, mixing until well combined.
Sprinkle the lemon zest over the top.
Cover the pan tightly with aluminum foil. Bake in the center of the preheated oven for 15 minutes.
Remove from the oven and uncover.
Drop the topping by spoonfuls on top of the fruit. This dish has a rustic look, so don’t worry about making it even.
Bake for 45 minutes or until the top turns golden and the fruit filling is bubbling and lightly thickened.
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