Fresh Peach Slump

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/21
Fresh Peach Slump

The Spruce / Abbey Littlejohn
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
240 Calories
11g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 240
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 49mg 16%
Sodium 225mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 5g
Vitamin C 6mg 29%
Calcium 113mg 9%
Iron 2mg 9%
Potassium 241mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A slump is similar to a cobbler or a grunt. It is a dessert made with different kinds of fruit covered with dough and baked in the oven. The only difference is that this slump is served inverted on a serving platter, similar to a pandowdy.

This fresh peach slump is the perfect dessert to serve on a cool evening.

Ingredients

  • Butter, for baking dish

  • 8 cups peaches (about 8 medium peaches; peeled, pitted, and thinly sliced)

  • 2 tablespoons light brown sugar

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon freshly ground nutmeg

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 tablespoons granulated sugar

  • 1/3 cup butter

  • 1/2 cup whole milk

  • 1/4 cup buttermilk

  • 1 large egg

  • Whipped cream, for serving

Steps to Make It

  1. Gather the ingredients.

    Fresh Peach Slump ingredients

    The Spruce / Abbey Littlejohn

  2. Preheat oven to 400 F. Lightly butter a 1 1/2-quart baking dish.

    Buttered baking dish

    The Spruce / Abbey Littlejohn

  3. Combine peaches, brown sugar, almond extract, and nutmeg. Spread in bottom of dish.

    Combine peaches, brown sugar, almond extract, and nutmeg in a baking dish

    The Spruce / Abbey Littlejohn

  4. Whisk together flour, baking powder, and granulated sugar in a medium bowl.

    Flour, baking powder, and granulated sugar in a medium bowl

    The Spruce / Abbey Littlejohn

  5. Cut butter into flour mixture until it forms coarse crumbs by using a food processor with a pastry blender or using 2 forks.

    Flour mixture with butter in a food processor

    The Spruce / Abbey Littlejohn

  6. Combine milk, buttermilk, and egg in a small bowl. Add to flour mixture. Do not knead; the dough will be sticky, stiff, and lumpy.

    Dough in a bowl

    The Spruce / Abbey Littlejohn

  7. Drop by spoonful over peaches.

    Dough on top of peaches in a baking dish

    The Spruce / Abbey Littlejohn

  8. Bake peach slump for 25 minutes or until top is golden and juices are bubbling.

    Fresh Peach Slump in a baking dish

    The Spruce / Abbey Littlejohn

  9. Cool on a wire rack for about 5 minutes.

    Fresh Peach Slump in a baking dish on a cooling rack

    The Spruce / Abbey Littlejohn

  10. Loosen biscuit from sides of pan and then carefully transfer onto a serving platter.

    Fresh Peach Slump on a platter

    The Spruce / Abbey Littlejohn

  11. Serve warm and top with a dollop of homemade whipped cream.

    Fresh Peach Slump in a bowl served with whipped cream

    The Spruce / Abbey Littlejohn

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