Fresh Peach Slump
One of those recipes that simply says home
Ingredients
- 4 cups peaches pitted and diced
- 1/2 cup granulated sugar
- 2-1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- for the dumplings:
- 1-1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup cold, unsalted butter diced
- 1/2 cup milk
- 1/2 teaspoon vanilla
- ⅓ 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 medium heat 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