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Fresh Peach Slump

Michele Pesula Kuegler
One of those recipes that simply says home
Servings 8

Ingredients
  

  • 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
  • cup water

Instructions
 

  • 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