Tuesday, November 4, 2008

Fruit Crumb Platz - Gluten Free

This platz is as good as the real thing. In fact, I have served it to
non-Celiacs and they didn't know the difference. That is always my litmus test !
I remember what regular food tastes like and I want my
gluten-free food to taste like the real thing, or I'd rather just do without !!

Recipe for my Fruit Platz

Base -- use gluten-free pastry - recipe found here
Roll out pastry to fit 9"x13" baking pan.

Sprinkle bottom with minute tapioca (I'm sorry, I've never measured but probably about 2 tbsp) If fruit is very juicy, I will sprinkle on a little cornstarch too.)
Sprinkle with 1/4 cup sugar (more or less to taste)

Fruit - Cover with fresh or frozen fruit (Italian plums are my favorite!)
Then cover with crumb topping.

Crumb Topping

  • 1 cup white sugar
  • 1/3 cup brown rice flour
  • 1/3 cup Kinnikinnik bread/bun mix (can substitute brown rice flour)
  • 1 pkg Oetker vanilla sugar
  • 1/2 tsp baking powder
  • 1/4 cup butter
  • cream (just enough to make crumbs)

Mix dry ingredients together, then using fingers rub in the butter... then slowly, little by little drizzle cream over crumbs mixing quickly , cutting the cream in with spoon, until you have crumbs forming. It doesn't take a lot of cream so make sure you add it slowly - mixing faster than you are adding!

Crumble the mixture over the fruit.

Bake at 375' until crumbs are golden brown.

(These crumbs can also be used for any fruit crumble dessert - yummy warm with ice-cream!)


  1. Hey..that looks super yummy! Another one for the Gluten Free page! Thanks for that scrumptious recipe Julie...got any extra?!

  2. Smile, Trish! I showed my husband my post this morning and he immediately said , "Where is it?" He was most disappointed that the pics were taken earlier and there really was no platz in the kitchen. I'll save you a piece next time!!

  3. I'm smiling now .. .where is it? I have heard that at my house too. Real time is not necessarily real in bloggy land.
    Your platz does look very authentic. .

  4. I'm happy for the ones who will be excited to find this! It's one thing to find a recipe to suit your allergies, but to see a great picture with it, helps so much.

  5. the first thing that caught my eye is the dishes.....those were my oma's and i am very greatful to have them in my china cabinet, and use them for special fasbas.
    that platz would be perfect to serve whether you were wheat intolerant or not it looks yummy.

  6. Charlotte, how special that you and I have the same china. I chose that pattern when I was 18 and have a set... AND I have some of my great aunt's pieces which I really treasure !

  7. This looks lovely, and it's gluten free to boot. I'd love to have made it for dinner tonight, but when I clicked on the bottom pastry link -- it didn't work. Can you help??

  8. Julie, the recipe looks wonderful, but I love the plate you used. That was one of my Grandma's sets and it brought me a smile. I enjoyed many a piece of dessert on one of the plates from that pattern. Thanks for putting a smile on my face and refreshing some sweet memories for me. Kathy

  9. Dana! I'm sooo sorry ! I've fixed the link so it works now.. You can also find the pastry recipe if you clink on the gluten-free catagory on the side bar!

  10. This platz looks great Julie! I've told my friend to check your GF recipes and I'm hoping she sees this one!
    Nice presentation too!

  11. This looks delicious! The next time I want to try a platz, I'll definitely look here first. :)

  12. I made this and it was AMAZING! I called my Oma and she was so proud of me making it for the first time. I knew what it was supposed to LOOK, SMELLED and TASTE like and had looked over my Oma's shoulders, but had never made it. I think the only change I would make is that I would substitute a small amount of the rice flour (for the crust) with white bean flour and see how the "pliability" of the square will be.

  13. I made the other recipe for Quick Blueberry Streusel and adapted for GF. Added 2 tsp xanthum gum (1 / cup flour) to make less crumbly and 2 tsp gelatin (for moisture). Used GF flour mix (rice flour/potato starch / tapioca starch). Also used WF/corn free Baking Powder. The fruit adds lots of moisture. Turned out great!

  14. I made this for a potluck and the celiacs kept asking,"Really? We can have this?" And the non-celiacs said, "Your platz is delicious!". So, yet another tastebud triumph!

  15. Ok, Julie just happens to be my sister-in-laws mother (but I knew her before that all happened so she's my friend first!).

    She has always been an incredible cook but when she brought these to a family gathering I can attest to how great they were. I am a non-celiac and I could not tell the difference.

    What an amazing gift you have Julie! I'm going to start searching the archives in this blog and today I'm going to make Apricot Platz!

  16. Hi there,
    I have been unable to find: 1 pkg Oetker vanilla sugar, is there something else that I can use instead? Thank you!

    1. You could just add a tsp of vanilla to your cream.