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.


  • 3 cups sliced peaches (about 5)

  • ¾ cup raspberries

  • 2 tablespoons light brown sugar

  • 4 ½ tablespoons plus ½ teaspoon granulated sugar

  • 2 teaspoons cornstarch

  • teaspoon cinnamon

  • ¾ cup all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • Pinch of kosher salt

  • 2 tablespoons chilled unsalted butter, cut into pieces

  • 2 ½ tablespoons plain nonfat yogurt

  • 2 tablespoons skim milk

  • ¼ teaspoon pure vanilla extract


  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.

Related Articles