Fresh Peach Slump
- 4 cups peaches pitted and diced
- 1/2 cup sugar
- 2-1/2 Tb. cornstarch
- 1/2 tsp. salt
- for the dumplings:
- 1-1/2 cups flour
- 2 Tb. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- ¼ cup cold butter diced
- 1/2 cup milk
- 1/2 tsp. vanilla
- ⅓ cup water
Place the peaches in a large skillet or dutch oven.
In a small bowl combine the cornstarch, sugar and salt; sprinkle over the peaches.
Place dutch oven on a burner over a medium until it reaches simmering.
Stir occasionally and gently, simmering for ten minutes; remove from heat.
Whisk the flour, sugar, baking soda, baking powder, and salt together in a large bowl.
Add the butter, and combine using a pastry blender (or two forks) until butter is reduced to the size of peas.
Add the milk and vanilla, and stir until just combined.
Divide the dough into eight pieces, and place evenly over peach mixture. Add 1/3 cup water, pouring between dumplings.
Return the pot to the stove, and bring to a low simmer.
Cover fully with a lid, and simmer for about twenty minutes, or until dumplings are puffy and cooked through.
Uncover and let sit for fifteen minutes before serving.
If desired, sprinkle the top of each dumpling with cinnamon and sugar or serve with a dollop of whipped cream
Prior to this recipe, I had never made a slump, grunt, buckle, cobbler, etc. I always have stayed true to a crisp. For me there is something utterly delicious (and addictive) about the brown sugar/cinnamon/oatmeal topping. The combination of sweet, crunchy, and a hint of salt really makes me happy.
So, why now am I moving into a new fruit dessert arena? It isn’t simply because I want to explore new recipes. No, rather, it is based on a comment on Twitter. A month or so ago, I posted my recipe for Blueberry Crisp and said that I’d rather have crisp than pie. An acquaintance replied that he’d rather have a slump or grunt.
My food brain was off and running. A slump or grunt? Those were new-ish words to my vocabulary. I’d heard them referenced but really had no idea what either was. It was time for research to begin. I read many, many recipes to learn about the various ways that each can be made and ingredients that can be used.
Here’s my short version of a slump or grunt: A fruit-based dish topped with a sweet dumpling batter. Typically they should be made on the stovetop, although I found a number of recipes that baked in the oven. Some attribute the name slump to what the batter does in the baking vessel. Grunt is said to describe the sound of the dish bubbling.
Research completed, I created my own recipe- basing a bit of the dough recipe on my scones while still keeping it a dumpling. I have to confess I wasn’t really sure what I would think. The name alone didn’t sound all that appetizing. Maybe crisp doesn’t either, but for me a slump or grunt sounds like something just kinda meh.
Of course, after spending time prepping, cooking, and waiting, never mind buying all the ingredients, I was hoping it would be something I enjoyed, and it was! Served warm from the pan to my husband and daughter, both were pleased with the dessert. Although I love my crisp topping, these dumplings made a fine replacement. Served with a sprinkle of cinnamon and sugar or whipped cream (or both), it was a delightfully homey dessert.