Stone Fruit Slump is a great recipe to make in your cast iron Dutch oven
This recipe was featured a local newspaper that a reader sent in to us. The article explained Louisa May Alcott, the author of Little Women, made this dish popular, naming her Massachusetts home “Apple Slump”. It appears to have originated in New England where colonists did not yet have ovens. Thus, this dish is suggested for camp fires, and advises many different fruits can be used. (Peaches, berries, apricots, cherries, plums, apples, pears, or a mix. What ever suites your tastes!)
Fruit (Bottom) Layer
4.5 lbs peaches and nectarines (fresh or frozen – halved & pitted)
¾ cup Sugar
2 TB Cornstarch
½ t Salt
2 TB Lemon Juice
Dumpling (Top) Layer
1 cup flour
½ cup unsifted cake flour
2 TB Sugar
1 t baking powder
½ t baking soda
½ t Salt
½ t Cinnamon
½ t Cardamom
1 stick butter
1 cup buttermilk
Slice the fruit over a large bowl, collecting the juices.
Combine sugar, cornstarch and salt together in s a small bowl; then add to fruit. Toss to coat.
Gently stir in lemon juice.
Pour fruit and juices into a Dutch oven, with a tight lid. Let stand 15 minutes.
Heat the fruit to a low simmer over medium low heat, gently stirring occasionally to prevent juice from sticking.
Simmer until slightly thickened, about 2 mins, then remove from heat.
-For the dumplings;
Whisk the dry ingredients together in a bowl. Cut in better with your fingertips, until it’s the size of peas.
Add buttermilk, stir until blended forming a wet dough.
Place the dough in 8 portions over the fruit, distributing evenly. Heat fruit to a gentle simmer, over low heat. Cover with tight fitting lid.
Simmer until dumplings are puffy and cooked through, 25 minutes.
Remove cover, let cool 15 mins.