One of the many variations of early American pies, the slump, also referred to as a grunt, is essentially a cobbler cooked on top of the stove. The slump can be made with any fruit or combination of fruits. Slumps are gaining significant popularity with the current outdoor open-fire cooking movement, and they are a perfect summer dessert when you don’t want to turn on your oven. If you have been looking for ways to use your (well-seasoned) cast iron skillet especially in outdoor cooking this is it.
Ingredients
Filling
- 6 medium peaches, peeled and sliced
- 1 pint blueberries
- ½ cup sugar
- Pinch of salt
- 1 tablespoon cornstarch
- 1 teaspoon Chef Belinda Moroccan Spice Blend or cardamom
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup water
Topping
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter, cubed and chilled
- ½ cup buttermilk
How to Make It
-
Filling
- In a large bowl combine the peaches, blueberries, sugar, salt, cornstarch, spice blend, lemon juice, and water in a large bowl. Pour into a well-seasoned 9-inch cast iron skillet. Over medium-high heat, bring to a boil. Reduce temperature to medium-low and let simmer while you make the topping. Topping
- In a medium bowl whisk together the flour, sugar, salt, baking powder, and baking soda. Using a pastry cutter, cut in the butter until flour mixture resembles coarse meal. Gradually stir in enough buttermilk until mixture becomes a sticky dough (there may be buttermilk leftover). Do not overmix. Using a spoon, drop spoonfuls of dough evenly over the simmering peach mixture.
- Cover and cook for 20 minutes, or until dough has spread and is puffy (springs back when you touch it). Remove the cover and let cool slightly before serving.