Brown Butter Bliss

 

3 large apples, peeled and sliced thin (or try 8 or so plums, thickly sliced, or apricots, or 3 peaches)

3/4 C. + 3 T. sugar (or to taste, according to the sweetness of the fruit)

1/2 tsp. cinnamon

1 tsp. lemon juice

1 stick and a half of butter (12 T.)

1 tsp. vanilla

2 large eggs

1 C. all-purpose flour

1/4 tsp. salt.

 

Preheat the oven to 350°F and butter a glass pie plate. Toss your fruit in the pie plate with about 2 T. sugar and sprinkle with cinnamon & lemon juice. Here is the only hard part (not really): Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 6 minutes or until it turns golden and starts to smell nutty. The milk solids should be separating from the butter, make sure the butter does not burn. At the last minute, add the vanilla, the butter will sizzle from the addition to the vanilla extract. Pour into a medium mixing bowl and let cool a few minutes. Stir the 3/4 C. of sugar into the butter, then the 2 eggs, then the flour. Spread batter over the fruit with a rubber spatula and sprinkle with the last T. of sugar. Bake for 30 minutes, until golden and crusty, and the juices ooze from around the edges. Serve warm with vanilla ice cream. This would be great with peaches, or plums

 

Servings: 8
Serving Size: 1 slice (1/8 of pie plate)

Calories: 356
Fat: 19 g
Fiber: 1 g
Protein: 4 g