Browned Butter Cherry & Apricot Slump
Browned Butter Cherry & Apricot Slump
AuthorJulie
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.
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.
