Peach Raspberry Slump

Name: Peach Raspberry Slump
Ingredients: 3 cups sliced peaches (about 5); 0.75 cup raspberries; 2 tablespoons light brown sugar; 4.5 tablespoons plus ½ teaspoon granulated sugar; 2 teaspoons cornstarch; 0.125 teaspoon cinnamon; 0.75 cup all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon baking soda; Pinch of kosher salt; 2 tablespoons chilled unsalted butter, cut into pieces; 2.5 tablespoons plain nonfat yogurt; 2 tablespoons skim milk; 0.25 teaspoon pure vanilla extract

2.8

(28)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.

Ingredients

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
⅛ 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

Directions

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.