*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
*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
Preheat the oven to 375 degrees Fahrenheit.
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:
Blanch the peaches
When the peaches have cooled, remove the peels, dice the fruit and add to a blender or food processor.
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:
Blanch the peaches, peel them and cut into thin wedges.
Add the flour sugar and cinnamon to the puree, then fold in the peach wedges.
*Prepare the topping:
Combine the flour, sugar, baking powder and baking soda.
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.
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:
Divide the peach filling mixture between 2-4 large ramekins (depending on your size container) making sure to fill more than 2/3 full.
Drop the topping by spoonfuls on top of the peach filling.
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!