Peachy Slurp Recipes

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.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

PEACHY KEEN SLUSH

Steps:

• In medium saucepan, combine sugar and 2 cups of the water; mix well. Bring to a boil. Boil 3 minutes. Set aside to cool slightly.
• In large nonmetal freezer container, combine concentrates, remaining 3 cups water, the schnapps and lemon juice; blend well. Stir in sugar mixture. Cover; freeze at least 8 hours or overnight until frozen, stirring 2 or 3 times after 2 hours.
• To serve, spoon 1/2 cup slush mixture into each glass. Add about 1/3 cup ginger ale to each; stir gently.

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.

PEACHY SLURP

Steps:

• In a medium saucepan, combine water and sugar and bring to a gentle boil, cook until sugar dissolves, stirring a few times.
• Cool, add lemonade concentrate; stir.
• Whirl peaches in blender until smooth.
• Mix peaches with lemonade mixture and add vodka and lime juice.
• Freeze in a shallow pan or large resealable plastic bag.
• Keep on ice.
• When ready to serve, scoop enough slush into glasses to fill half full, then top off with lemon-lime soda.