Summer Fruit Slump
Recipe by Anna Olson from Sugar
This dessert gets its name because the topping falls or “slumps” into the juice-laden crevasses of the fruits as they bake.
Get creative – you don’t have to feel limited by my recipe. Whatever fruits are ripe at the farmer’s market makes a beautiful blend. Fruits that are harvested at the same time tend to pair together naturally.
Serves 6
Ingredients
For fruit
- 1 cup peeled and sliced peaches
- 1 cup sliced plums
- 1 cup sliced apricots
- 1 cup raspberries
- ¾ cup sugar
- 1 tbsp fresh lime juice
- 1 tsp finely grated lime zest
For slump
- 1 cup all purpose flour
- ¼ cup sugar
- ¼ cup unsweetened coconut
- 1 ½ tsp finely grated lime zest
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup 2 % milk
- 1 large egg, separated
- 2 tbsp unsalted butter, melted
Method
- Preheat oven to 375 F. For fruits, toss all ingredients together and spoon into a 6-cup baking dish.
- For slump, stir flour, sugar, coconut, lime zest, baking powder and salt together. Whisk milk, egg yolk and melted butter and stir into flour until combined, but not necessarily smooth (like pancake batter, a few lumps are OK). Whip egg white until it holds a medium peak (white has a bend when whisk is lifted) and fold into batter. Spoon batter over fruit, leaving gaps for fruit juices to cook through and bake for 20 to 25 minutes, until slump has browned and fruits are bubbling. Allow to cool for at least 15 minutes before serving.
