Browned Butter Cherry & Apricot Slump

Browned Butter Cherry & Apricot Slump

AuthorJulie

6 apricots, pitted and thickly sliced
1 cup cherries, pitted and halved
3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
pinch cinnamon
1/2 cup butter
2 large eggs
1 cup all-purpose flour

1

Preheat the oven to 350°F and butter a pie plate.

2

Toss the apricots and cherries in the pie plate with about 2 Tbsp. sugar and the cinnamon; spread into the plate. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden. Pour into a bowl.

3

Stir the 3/4 cup of sugar into the butter, then the eggs, then the flour. Pour over the fruit and sprinkle with the last tablespoon of sugar.

4

Bake for 40-45 minutes, until golden and crusty, and the juices are bubbling around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

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Ingredients

 6 apricots, pitted and thickly sliced
 1 cup cherries, pitted and halved
 3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
 pinch cinnamon
 1/2 cup butter
 2 large eggs
 1 cup all-purpose flour

Directions

1

Preheat the oven to 350°F and butter a pie plate.

2

Toss the apricots and cherries in the pie plate with about 2 Tbsp. sugar and the cinnamon; spread into the plate. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden. Pour into a bowl.

3

Stir the 3/4 cup of sugar into the butter, then the eggs, then the flour. Pour over the fruit and sprinkle with the last tablespoon of sugar.

4

Bake for 40-45 minutes, until golden and crusty, and the juices are bubbling around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

Browned Butter Cherry & Apricot Slump
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