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
Peach Raspberry Slump

Ingredients

  • 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

Directions

  1. Preheat the oven to 400 degrees.

  2. In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.

  3. 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.

  4. 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.

  5. 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.

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