Peach, Cherry, and Plum Slump

By Yankee Magazine

May 05 2008



2 T unsalted butter, plus 3 T chopped and chilled
2 1/4 pounds gala apples, peeled and cut into eights
1/2 cup plus 2 T sugar
Juice of 1 lemon
1/2 t ground cinnamon
1 cup plus 1 T flour
1 t baking powder
1/2 t baking soda
1/4 t salt
2/3 cup whole milk


In a small dutch oven, melt the 2 T butter over medium heat. Add the apples, then stir in 1/2 c sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 T flour and remove from the heat.
In a medium bowl, combine the remaining 1 cup flour, 2 T sugar, the baking powder, baking soda and salt. Add the 3 T chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
Return the dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.