All you need is some kitchen staples, fresh (or frozen ) fruit, and a fork.
There is this amazing pie that gets baked by my sister and gets eaten by her family every single Friday. I make it my business to stop by and have a slice because it’s just that good.
Well, when I approached her for the recipe she laughed and said “What this old thing here? Nah. It’s a joke.”
That sentence just turned it from a really good recipe to a BCP keeper. Favorite save worthy, if you will.
Good and easy? Almost asking too much.
When I approached Leah about this (she’s the big boss when it comes to recipes. And other things too, come to think of it), she looked at me and said “Really now?? We already have this recipe on BCP.” It’s another variation of the famous New York Times recipe!
I was stunned. What? Where? Apparently, right here. Dated back to 2017.
I remember not being at that particular photoshoot and hence, not tasting those tarts. That explains why I never tried that recipe yet…They looked…I dunno, complicated? Hard to prepare? I was sooooo wrong. This is the easiest recipe of all time. Like, really easy. Like, throw it together on Yom Tov easy. Or, on this occasion, throw it together before the fast is over and serve something warm and delicious with a cup of coffee.
We had a good laugh and decided to reshoot it regardless. My sister had altered the recipe from margarine to oil and we knew that was gonna make everyone super happy.
So here goes.
- 1 cup sugar
- ⅓ cup oil
- 1 cup flour (plus 1 tablespoon)
- 1 teaspoon baking powder
- 2 eggs
- Fruit of your choice, such as 1 cup blueberries (fresh or frozen), fresh or canned apricots, fresh plums, or frozen cherries, cut in half or pitted.
- About 1 Tablespoon turbinado sugar (sugar in the raw) or regular sugar.
- 1 teaspoon lemon zest (optional)
- Preheat oven to 350ºF.
- In a bowl, combine sugar, oil, flour, baking powder, and eggs. Using a fork, mix it until combined.
- Place batter into a round pyrex pan, or any shape you like. Works in a disposable pan too. The batter will look scant, but it rises over the fruit as it bakes.
- If using frozen fruit, defrost fully. If using canned, dry them slightly, so that they aren't very wet. Line up fruits over the batter. Sprinkle fruits with sugar and lemon zest, if using.
- Bake for 45-50 minutes. Remove and cool; refrigerate or freeze. You can serve it at room temperature or rewarm it briefly.
Yum! Totally making this! I used to make this ages ago, got the recipe from a friend. I love the idea to use small fruits this way you have a bit in every bite… and I have the same pie dish…????
Looks delish- would canned cherry pie filling work for this? (Have one taking up precious space in my cabinet…????)
Sherri Morris says
I’d use it, but first put fruit in a strainer to let out most of the canned juice.
I made this for the breaking of the fast and it was scrumptious and so easy!!! I substituted butter for the oil to get a delicious dairy flavor!
Such a good idea! For anyone out there that is inspired to make it dairy please check with your LOR if you need to make a siman. Hearty appetite!
Chaya Suri says
Made this for shabbos nachamu (along with my two sisters, whom I promptly shared the recipe with!) were all fans! I made my version with strawberries and blueberries and sprinkled cinnamon on top in place of the lemon zest. Also did 3/4 c sugar. So easy and yummy, thank you!
My 8 year old made this today! We used canned peaches, and made it in muffin tins. So easy and so tasty!
Made this today with blackberries.absolutely delicious will try various fruits. Thank you
Can u use dried blueberries?
Made this a few times with canned cherries. Used all the syrup too. MY kids LOVED! They said it looks magazine worthy! Thank you for a quick and easy pleaser!
Do you think you could replace the sugar with honey?
Best & easiest! Making this for the past 20 years…. we love it with sliced or diced plums in the summer… or blueberries
Miriam Schiff says
I’m making this since 1991 but used a stick of margarine. So happy to switch to 1/3 cup of oil. It tastes even better
Make this every week with frozen strawberries and just add some sugar to them. It is my kid’s favorite! Best all I make it gluten free. Just sub the regular flour with gluten free. It’s so yummy and my kids who are gluten free love it.