From Julie Van Rosendaal
This is one of those recipes that can be called into service no matter what type of fruit is in season (or stashed away in the freezer) – in winter, apples and pears are delicious; in summer and fall, try thickly sliced stone fruits, and in spring, chopped rhubarb.
2-3 apples, pears or peaches, cored
2 plums, sliced, or 1 c. berries, cherries or chopped rhubarb (optional)
3/4 c. + 3 T. sugar
1/2 c. butter
2 large eggs
1 c. all-purpose flour
Preheat the oven to 350°F and butter a pie plate.Toss the fruit in the pie plate with about 2 T. of the sugar and the cinnamon; spread out on the plate. Melt the butter in a small saucepan and keep it over the heat, swirling the pan occasionally, until it foams and turns nutty and golden. Pour into a medium mixing 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, with the juices bubbling around the edges. Spoon onto plates and serve warm with vanilla ice cream, whipped cream or, for breakfast, with thick vanilla yogurt. Serves 8.