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Fruit Slump

Ann Amernick spoons her Fruit Slump; this version is made with berries. (Len Spoden (703) 598-7427 - Freelance)

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Wednesday, November 1, 2006

Fruit Slump

6 to 8 servings

Ann Amernick of Palena restaurant (3529 Connecticut Ave. NW, 202-537-9250) serves this creamy, pale dessert at room temperature with a cookie "roof" on top.

1 1/2 pounds apples or pears (may substitute peaches, nectarines or plums in season), cored, seeded and cut into quarters

3/4 to 1 cup sugar

4 tablespoons ( 1/2 stick) unsalted butter, softened

3 ounces cream cheese, at room temperature

1 cup sour cream

1 egg, lightly beaten

4 tablespoons flour

Preheat the oven to 350 degrees. Lightly grease an 8-inch-square ovenproof glass baking dish.

Place the fruit quarters in the baking dish, skin side down, one right next to another so that they are tightly packed. Sprinkle about 1/4 cup of the sugar over the fruit.

In a small bowl, combine the butter, cream cheese, sour cream, egg, flour and the remaining 1/2 to 3/4 cup sugar and mix well. Spread over the fruit and bake for about 45 minutes, or until the topping is firm. Serve warm or at room temperature.

Per serving (based on 8): 276 calories, 3 g protein, 33 g carbohydrates, 16 g fat, 65 mg cholesterol, 10 g saturated fat, 55 mg sodium, 2 g dietary fiber

Recipe tested by Anne McDonough; e-mail questions tofood@washpost.com