Browned Butter Bliss

8 or so plums, thickly sliced, or apricots, or 3 peaches, or the original calls for 3 tart apples, peeled and thinly sliced
a squeeze of lemon juice, if you’re using apples
3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
1/2 tsp. cinnamon (or to taste)
1/2 cup butter
2 large eggs
1 cup all-purpose flour

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

Toss your fruit in a bowl (or 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 ooze from around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

Serves 8.

I used apples in this recipe.