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Summer Fruit Slump

Summer Fruit Slump
YIELDS
6 servings
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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

Summer Fruit Slump with Mering

Same Ingredients as above plus
2
Tbsp sugar
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Directions

Step 1

Preheat oven to 375 °F. For fruits, toss all ingredients together and spoon into a 6-cup baking dish.

Step 2

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.

Step 3

Preheat oven to 375 °F. For fruits, toss all ingredients together and spoon into 6 1-cup baking dishes.

Step 4

For slump, stir flour, ¼ cup 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). Spoon batter over fruit, leaving gaps for fruit juices to cook through. Whip egg white until foamy then whisk in remaining 2 Tbsp of sugar and continue whipping until a stiff peak and spread over slumps. Bake for 20 to 25 minutes, until slumps have browned and fruits are bubbling. Allow to cool for at least 15 minutes before serving.

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