Okay, July 1, Canadians celebrate Canada Day and July 4, our American friends, celebrate July 4 so….I decided this would work for both sides of the border (with one adjustment).
- 1 1/2 cups fresh cranberries
- 1/2 cup dried red cherries
- 1/2 cup fresh blueberries (if American or you just want to)
- 1/2 cup water
- 2/3 cup sugar
- 3 tbsp. flour
- 2 lbs. large plums, pitted and cut into chunks
- 1 1/2 cups flour
- 1/2 cup regular rolled oats
- 2 tbsp. packed brown sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 tsp. cream of tartar
- 6 tbsp. butter
- 1/2 cup milk
- half and half cream for brushing
In a large skillet, combine the cranberries, cherries and water. Stir in the sugar and 3 tbsp. flour, Cook and stir over a medium heat until hot and bubbly. Stir in the plums and set aside.
Preheat oven to 375 degrees. In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once.
With a fork stir this until just moistened. Fold and press together until it all comes together.
Pour the fruit mixture into a 9 inch deep pie plate, and take portions of the flour mixture and make small flattened ‘balls’ and lay atop the fruit. Brush the dough with the cream and sprinkle additional brown sugar over.
Bake about 40 minutes until it becomes golden brown and bubbly. Perhaps during the last 10-15 minutes of baking time, you should cover lightly with foil so it doesn’t burn.
Let cool at least 30-45 minutes before serving. Serve with cinnamon whipped cream or the best vanilla ice cream you can buy *Chapman’s.