Old-Fashioned Nectarine and Raspberry Slump
Old-Fashioned Nectarine and Raspberry Slump is a traditional American dessert featuring baked fruit topped with a sweet dumpling and syrup. This particular slump contains nectarines and raspberries and a cinnamon brown sugar, and is topped with raspberry ice cream. I just love reading about historic recipes, and I adore the old time name of this dessert.
The Equipment You’ll Need
- 4 six inch cast iron skillets- I used these to bake off my slumps, but you could also use a casserole pan.
- A pastry blender- This is a tool used to cut the butter into the flour. You could also use two knives, or your fingers to rub the butter into the pastry.
The Ingredients You’ll Need to Make Old-Fashioned Nectarine and Raspberry Slump
- Butter- Only real butter will do for this recipe.
- Nectarines- Only fresh nectarines will do for this recipe. I like hard nectarines, but they baked up nice and soft.
- Raspberries- I used frozen, thawed raspberries for this recipe.
- Milk- You need to use whole milk for this recipe.
- Ice Cream- I used raspberry ice cream, but you could use vanilla, or any flavor you like.
How I Made This Recipe
- First, I greased up my skillets.
- Next, I placed the fruit in the skillets.
- Then, I started making the dough for the dumplings, when our power went out for 6 hours.
- Six hours later, I finished making the dough and made the syrup.
- Finally, I baked the slump off, topped it with ice cream, and had a delicious afternoon snack.
This is a great quick and easy dessert that would be good for a beginning baker. As I said earlier, I really like these traditional American desserts. And, I think it’s practically a crime to make non-fruit desserts in the summer, since so many fruits have such a short season. All winter long I look forward to cooking and baking with summer fruit. If you’re in the mood to bake something fruity and yummy, I highly recommend this terrific Old-Fashioned Nectarine and Raspberry Slump.
Old-Fashioned Nectarine and Raspberry Slump
Equipment
- 4 six inch cast iron skillets
Ingredients
- 4 tsp butter (for buttering pans)
- 2 chopped nectarines
- 1 cup raspberries
- 1 cup all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 3 tbsp. unsalted butter (cut in half inch pieces)
- 6 tbsp. whole milk
- ½ cup brown sugar
- ½ tsp. cinnamon
- 4 scoops raspberry ice cream
Instructions
- Preheat the oven to 350 degrees.
- Rub the skillets with a teaspoon of butter each, until they're greased all over.
- Divide the nectarines and raspberries between the skillets.
- Sift together the flour, salt, and baking powder into a mixing bowl. Then using a biscuit cutter, cut the butter into the flour, until small peas sized clumps appear. Then, using a fork, stir in the milk, until a loose dough is formed. Drop the dough on top of the fruit in the skillets.
- In a three quart saucepan, heat a half cup of water with the brown sugar and cinnamon, just until the sugar dissolves. Pour it on top of the dumplings.
- Bake for 30 minutes, and serve topped with raspberry ice cream.
