Blueberry-peach slump recipe

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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.

  • Yield: 10 Servings

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
  1. 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.
  2. Topping
  3. 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.
  4. 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.
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