Updated Nov 24, 2014Chatelaine
plums, or peaches
frozen or fresh cranberries, optional
packed brown sugar
1 1/2 cups
unsalted butter, at room temperature
- Preheat oven to 350F (180C). Peel and core apples. Peel pears and peaches if you wish. There is no need to peel plums. Slice fruit into thin wedges. They should measure about 12 cups (3 L). Place in large bowl with cranberries. In a small bowl, stir brown sugar with flour and spices. Sprinkle over fruit and stir to coat. Turn into a 9×13-in. (3-L) baking dish. Gently press down to form an even layer.
- In a bowl, stir flour with baking powder, cinnamon and salt. In a large bowl, using a wooden spoon, beat butter with sugar until well mixed, 2 min. Beat in eggs, then vanilla. Gradually stir in flour mixture, then chocolate chips. Drop heaping tablespoons (22 mL) over fruit without covering completely. Don’t smooth top. Bake, uncovered, until topping is golden and fruit bubbling, from 1 hour 10 min to 1 hour 15 min. Let stand 10 min before serving.