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Peach Slump


*For the puree:

-3 yellow peaches, diced

-juice of 1/2 lemon

-heavy pinch of salt

-1/4 cup peach nectar

*For the filling:

-3 white peaches, blanched, peeled and cut into thin wedges

-1 tbsp flour

-1 tbsp sugar (or to taste)

-sprinkle of cinnamon

-reserved puree

*For the slump topping:

-3/4 cup flour

-1/4 cup sugar

-1/8 tsp salt

-2 tbsp butter

-3/4 tsp baking powder

-1/4 tsp baking soda

-1/2 cup buttermilk or whole milk/Greek yogurt


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Blanch the peaches: bring a large pot of water up to a boil, and prepare an ice bath. Score a small X in the bottom of each peach, submerge the peaches into boiling water for 30-45 seconds and then remove them to the ice bath.

*Prepare the puree:

  1. Blanch the peaches

  2. When the peaches have cooled, remove the peels, dice the fruit and add to a blender or food processor.

  3. Squeeze the lemon over the diced peaches, add the pinch of salt and peach nectar. Puree till smooth. Strain through a fine mesh strainer.

*Prepare the filling:

  1. Blanch the peaches, peel them and cut into thin wedges.

  2. Add the flour sugar and cinnamon to the puree, then fold in the peach wedges.

*Prepare the topping:

  1. Combine the flour, sugar, baking powder and baking soda.

  2. For best results, freeze the butter until firm and then use a cheese grater to grate in 2 tbsp of butter into the flour mixture.

  3. You can use butter milk or a mixture of greek yogurt thinned with whole milk to make 1/2 cup. Add the liquid to the flour mixture and mix to combine. The consistency should be like a wetter biscuit texture.

Bake the slump:

  1. Divide the peach filling mixture between 2-4 large ramekins (depending on your size container) making sure to fill more than 2/3 full.

  2. Drop the topping by spoonfuls on top of the peach filling.

  3. Place the ramekins on a baking sheet, and bake in a 375 degree fahrenheit oven for 25-30 minutes. Serve with ice cream and enjoy!

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