How to Make Peach Slump

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Peach Slump

A slump is a dessert that is basically the same as a grunt as far as ingredients and construction. It consists of fruit, berries, or a mixture of fruit and berries, which are cooked beneath a crust of biscuit or dumpling type dough. The difference between the grunt and the slump is that the slump is baked uncovered instead of steamed. Some recipes call of it to be cooked on the stovetop and others use the oven. The slump was given its name because when served on a plate it has a tendency to slump.

Ingredients: Peach Slump

  • 8 c. peaches, sliced thin
  • 3/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. almond extract

Biscuit Topping:

  • 1 2/3 c. flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking Soda
  • 1/4 tsp. salt
  • 1/4 c. butter, cold
  • 1/2 c. sour cream

Biscuit Filling:

  • 2 tbsp. butter, melted
  • 2 tbsp. sugar
  • 1 tsp. cinnamon
  • Lightly butter the bottom and sides of an 8 x 12 inch baking dish.

  • In a large bowl, combine the peach slices, brown sugar, cinnamon, and almond extract. Toss together until evenly mixed.

  • Pour the peaches into the bottom of the buttered baking dish.
  • Place the peaches in an oven preheated to 375°F. Bake for 20 minutes before placing the topping on them. Peaches should be hot when topping is added.
  • Prepare topping while peaches are baking. Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl and whisk until evenly mixed.

  • Cut the cold butter into 4 tabs and add to the dry ingredient mixture. Cut the butter into the mixture using a pastry blender or two table knives until small pea size pieces form.
  • Add sour cream and work into the dough until it forms one or two lumps of fairly dry dough. Place the dough on an unfloured work surface.

  • If there are two lumps of dough, work the dough with your hands until they are combined into one piece. The dough will be slightly sticky. Work the dough into a rectangle that is approximately 4 x 6 inches.

  • Place the rectangle of dough on a lightly floured work surface. Roll out to be 8 x 12 inches. Turn dough over a couple of times while rolling out and lightly flour if sticky when rolling.

  • Shape the edges with your finger tips to keep the dough in a nice rectangle shape.

  • Mix the sugar and cinnamon together in a bowl.

  • Brush the surface of the dough with melted butter. Sprinkle the cinnamon and sugar evenly over the dough, leaving about an inch of dough uncovered along the 12 inch edge, opposite of where you will begin rolling.

  • Roll the dough up so that the cinnamon and sugar are rolled inside the roll.

  • The rolled dough should be approximately 12 inches long. When the dough is rolled up, pinch the finished edge to seal.

  • Cut the roll into 12 pieces that are each approximately 1 inch wide.
  • Place the cut pieces of dough, cut side up, evenly on top of the peaches in the baking dish. There should be approximately an inch in between the pieces of rolled dough.

  • Note: if the baking dish is fairly full when you are ready to place it in the oven, it is a good idea to place a foil lined baking sheet under the baking dish to catch any overflow.

  • Place the baking dish on the lower rack of the oven, which should be preheated to 375°F. Bake for 40 to 45 minutes.

  • The slump is done when the fruit is bubbling and the topping is well browned. Also, check topping for doneness by lifting one of the biscuits in the middle of the dish to make sure the biscuit is not still doughy.

  • If serving warm, allow the slump to cool slightly before serving. The slump can also be cooled completely and serve at room temperature if desired.

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