PIES - PEACH SLUMP

 

Serves 6

Peach Filling

8 large peaches, remove pits, cut into 1/3-inch wedges

3 tablespoons granulated sugar

1/8 teaspoon salt

¼ teaspoon cinnamon

1 ½ tablespoons cornstarch

Peach Topping

~ 1 ½ pounds fresh peaches

1/4 cup light brown sugar

¼ cup whole blanched almonds

Almond Batter

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ cup light brown sugar

A pinch of salt

1 cup ground almonds

~1 ½ cups milk

¼ cup (1/2 stick) unsalted butter, melted

Preheat the oven to 375F and put the baking rack in the middle of the oven. 

Prepare the Peach Filling

Butter a large baking dish (about 9 x 13 inch). 

Toss the peach slices with all the above ingredients and put them in the baking dish and bake for about 20 minutes or until the peach slices are almost soft.  Remove from the oven

Prepare the Peach Topping

Cut the peaches in half and remove the pits.  Mix the peach halves with ¼ cup of sugar.  Set aside until needed.

Prepare the Almond Batter

Sift together the flour, baking powder, salt, and remaining sugar into a bowl.  Stir in the ground almonds, the milk, and melted butter and whisk until smooth and thick.  Pour the batter on top of the baked peach filling, and then push in the peach halves, cut side up into the batter.  Place a whole almond inside each peach where the pit once was.

Bake the slump for 25-30 minutes until risen and golden. 

Remove from the oven and allow to cool slightly before serving with vanilla ice cream.

MY NOTE:  If you do not have whole blanched almonds, you can drop whole almonds into boiling water for about 1 minute or until the brown skin looks wrinkle.  Pinch to slip off the skin.

Adapted from Cobblers & Crumbles by Maxine Clark.