Title: Stone Fruit Slump
Categories: Desserts
Yield: 8 Servings
MMMMM--------------------------FILLING-------------------------------
4 1/2 lb Mixed stone fruit (plums,
- nectarines, or peaches)
- (8 to 9 c);
- fresh or frozen, pitted,
- and, if desired, peeled
3/4 c Granulated sugar;
- more as needed
3 tb Corn starch
1/2 ts Fine sea salt
1/2 Lemon (2 tb); juice of
MMMMM-------------------------DUMPLINGS------------------------------
1 c All-purpose flour
1/2 c Cake flour; unsifted
2 tb Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Fine sea salt
1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/2 c Unsalted butter; cold,
- 1/2" dice
1 c Buttermilk; cold
Filling:
Slice the fruit into 10 to 12 pieces each, working over a large bowl
to collect both the juices and the slices.
In a separate bowl, rub the sugar, corn starch, and salt together.
Add this to the fruit and gently toss to coat. Gently stir in the
lemon juice, then scrape the fruit and juices into a 10 to 12"
nonreactive, deep skillet or a wide 5 qt saucepan or Dutch oven.
Whatever pan you choose, it must have a tight-fitting lid so the
slump will cook all the way through. Let the fruit mixture stand for
15 minutes. During this time, the fruit will release some of its
juices and the sugar will begin to dissolve.
Bring the fruit mixture to a low simmer over medium-low heat, stirring
occasionally to prevent the juice from sticking to the bottom of the
pan, but do so gently to avoid breaking down the pieces of fruit.
Simmer for 2 minutes or until slightly thickened. Remove from the
heat.
Dumplings:
Whisk the flours, sugar, baking powder, baking soda, salt, cinnamon,
and cardamom together in a bowl. Add the butter and toss until evenly
coated. Using your fingertips or a pastry blender, cut in the butter
until pieces of dough form that are the size of peas. Add the
buttermilk and stir just until the mixture comes together; it will be
a slightly wet dough.
Plop the dough atop the fruit in 8 blobs, using a spoon to make the
blobs and distributing the dumpling dough evenly over the surface.
Return the pan to the stove top and bring to a gentle simmer over low
heat. Cover the pan with its tight-fitting lid and continue simmering
for 18 to 22 minutes, or until the dumplings are puffy and cooked
through to the center. Remove the cover and let cool for 15 minutes
before serving.
Sadly, slumps do not keep well. You're just going to have to tuck
into this immediately.
