Peach Raspberry Slump

What's a slump? It's really a cobbler but it is made on the stovetop like dumplings, not baked.

1 tablespoon butter
3-4 cups peeled, sliced peaches
1 cup fresh or frozen raspberries
1 tablespoon lemon juice (fresh or from concentrate)
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/2 cup water or as needed for the slurry
1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1/2 tablespoon granulated sugar
2 tablespoons cold butter
1/2 cup milk or as needed for a soft batter
1/2 tablespoon granulated sugar
1/4 teaspoon cinnamon

  1. Use a ten-inch, deep skillet. Melt the butter in the skillet and turn the skillet to coat the bottom and sides. Add the lemon juice. Turn the heat off. Mix the granulated sugar, cornstarch, and nutmeg in a small bowl.
  2. Place the peaches and raspberries in the skillet. Add the dry ingredient mixture. Add the water and stir until a slurry is formed.
  3. Cover and cook over medium heat until the fruit is partially cooked and becomes softer.
  4. While the fruit is cooking, mix the four, salt, baking powder, and sugar together in a bowl. Cut in the butter with a pastry knife. Set aside.
  5. When the fruit is about cooked, add the milk to the dry ingredients and stir to form a soft batter suitable for drop biscuits.
  6. With the fruit simmering, drop spoonfuls of the batter into the fruit about evenly spaced. Cover and set the heat to gently simmer. Cook for 15 to 20 minutes. The heat from the fruit and the steam in the pan will cook the biscuits as dumplings do.
  7. When cooked, remove from the heat. Stir the sugar and cinnamon together and sprinkle over the topping. Let cool until just warm.

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