Browned Butter Cherry & Apricot Slump
As you may have seen on twitter, we’ve slumped into Tofino for some beach time, family time, book reading and kayaking and eating. I’ve mostly stayed out of the kitchen, although having one here – one that looks out over the water, even – has meant getting my baking fix before we head back to the gutted room that will hopefully be our kitchen once again before the snow flies.
There are apricots and cherries in the wee one-room Beaches grocery, and I can never resist baking them into something. With browned butter, if possible.
This isn’t quite a cake, but it’s not a crumble, either… it most closely resembles a slump – thick batter poured over fruit of any kind, then baked. It’s just enough to hold it together, and the cake part is more sugary-buttery than cakey. You could manage wedges, but it’s more of a spoon dessert, served warm with vanilla ice cream if you can swing it. Or for breakfast with yogurt, natch.
It’s one of those things you can mix up from scratch and use whatever happens to be within reach – on the counter, at the market, on the bushes out back. (I’ll be making another with blackberries soon. And peaches, maybe? Definitely plums.)
And there is no better way to warm up, slumping into a cozy couch, after coming in from a chilly, windy afternoon at the beach.
Browned Butter Cherry & Apricot Slump
AuthorJuliePreheat the oven to 350°F and butter a pie plate.
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.
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.
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.
Ingredients
Directions
Preheat the oven to 350°F and butter a pie plate.
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.
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.
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.
This looks so yummy. If I were to substitute in other fruit, how many cups of fruit are needed in all? I have some peaches on my counter that would work beautifully in this 🙂
I’m wondering if this would work nicely in the slow cooker? It’s been too hot to want the oven on this week, but this looks so yummy!
Mmm love the concept of the slump, this looks fantastic! Almost like an upside cake, except – slump! 😀 Wishing you a lovely Wednesday missy! x
I think adding freshly prepared plum jam or sauce to it would add a tangy flavor to it which I personally like. So I would like to prepare it with plums.
Looks fab….Gonna try it soon!!!