Peach Slump Recipes

PEACH RASPBERRY SLUMP

Steps:

• 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.

PEACH SLUMP

Steps:

• Preheat the oven to 400 degrees F. Grease a 1 1/2 quart baking dish. Combine the peaches, brown sugar, almond extract, and nutmeg in a bowl. Mix until the peaches are coated in the mixture. Evenly spread the peaches in the bottom of the prepared baking dish. Combine the flour, baking powder, and sugar in a mixing bowl. Add the butter and cut the butter into the flour mixture using a pastry blender or two forks. Mix until it forms coarse crumbs. Combine the milk, buttermilk, and egg in a bowl and whisk until smooth. Stir the buttermilk mixture into the flour until it is sticky and lumpy. Do not overmix. Drop the batter by spoonfuls on top of the peaches. Place the baking dish in the oven and bake at 400 degrees F for 25 minutes or until the topping is lightly browned. Remove the peach slump from the oven and let cool on a wire rack for 5 minutes. Run a knife around the inside edge of the baking dish to loosen the topping. Serve warm with vanilla ice cream or whipped cream.

EASY STOVETOP PEACH COBBLER

Steps:

• Discard 1/2 of the juice from the peaches and pour the rest into a saucepan. Sprinkle the top with cinnamon and sugar. Empty the cake mix on top of the peaches in an even layer. Place the margarine on top of the cake mix in the center.
• Cover sauce pan with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the saucepan, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. The cake mix should look like dumplings.

MARTHA'S PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
• Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
• Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.

VEGAN PEACH SLUMP

Steps:

• NOTE:.
• If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
• Preheat oven to 400'F.
• Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
• Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon.
• Put the peach mixture in the casserole dish and spread out evenly.
• In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
• Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
• In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor.
• Pulse a few times to incorporate.
• This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
• Spread it evenly over the peaches. If a few spots don't get covered that's ok.
• Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
• Cool on a wire rack for 5 minutes.
• At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
• Top with your favorite non-dairy topping.
• Bon Appetit!

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.