Peach Raspberry Slump
Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.
- Servings: 4
- 3 cups sliced peaches (about 5)
- 3/4 cup raspberries
- 2 tablespoons light brown sugar
- 4 1/2 tablespoons plus 1/2 teaspoon granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of kosher salt
- 2 tablespoons chilled unsalted butter, cut into pieces
- 2 1/2 tablespoons plain nonfat yogurt
- 2 tablespoons skim milk
- 1/4 teaspoon pure vanilla extract
Preheat the oven to 400 degrees.
In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.