- Amanda
Slump is the most easy-going one in the family of fruit-and-dough desserts like buckle, betty, crumble and grunt. This slump's dough is extra fluffy, indulged with mascarpone and barely held together with flour, so it's more like a custardy comforter laid atop your fruit. When the one pictured above emerged from the oven, Kristen noted its raised edges and said it should be called a shrug, not a slump.
I used nectarines because this year's local nectarines were sweet beauties. But I've made this recipe (which is adapted from "Under the Tuscan Sun") with peaches and apricots, too. In a couple of weeks, I'd slip in those oval Italian plums. Happy shrugging!
Nectarine Slump
Adapted from "Under the Tuscan Sun" and "Cooking for Mr. Latte"
Serves 10
- 8 tablespoons salted butter plus more for greasing casserole dish, softened
- About 1 1/2 pounds ripe, sweet nectarines, pitted and quartered
- 1 cup plus 1 teaspoon sugar
- 2 eggs
- 1 1/3 cups mascarpone
- 1/8 teaspoon almond or vanilla extract
- 1/4 cup all-purpose flour
1. Heat the oven to 375 degrees. Wipe the inside of a large shallow casserole with a generous amount of butter. Cover the base, but not too snugly, with nectarine quarters, cut side up. Sprinkle them with 1 teaspoon sugar.
2. In a mixer fitted with a paddle, cream the butter and the remaining 1 cup sugar. When it's nice and fluffy white, beat in the eggs, then the mascarpone and almond extract. Fold in the flour by hand.
3. Spoon this mixture over the nectarines and spread it close to the edges of the casserole. Bake in the oven, until the sides rise and warp and the center is just set, 30 to 40 minutes. Let cool before serving.
21 Comments on Nectarine Slump:
Seriously considering using this recipe for some brandied peaches that have been waiting patiently in their Mason jars for just the right occasion . . . . . Might stir some toasted almond slivers into the batter, for fun. Stay tuned. ;o)
We just made this with sweet cherries picked this morning. The recipe says it serves 10. how come when the server cut it into 6 pieces nobody complained that they got too much?
Found the temperature a bit high - had to cover with foil near the end as it got REALLY brown, may have something to do with having it too high up in the oven. it set beautifully, and now that we have made it once it will certainly be made again. nummy!
Amanda is a co-founder of Food52.
added 9 months agoReally appreciate all of your cooking notes -- thanks!
I've made a bunch of crumbles and crisps this summer, and am excited about this new twist on the subject. I think I'll make it with some delicious white peaches from my local farmstand. Thanks!
I made this for my book group last night. It was a hit. Someone said, "this is the best thing I ever have eaten." To add further richness (!) I made plum ice cream using a technique from Epicurious that uses a custard base combined with cooked and pureed plums. (It is a cranberry ice cream recipe that I've made with peaches as well.)
I can't wait to try this. I picked up peaches today at the farmers market. I am really happy to already have a use for them!
This looks so good and like a fun bake, but I'm laying off the sugar and white flour and butter and mascarpone, so that makes it a little difficult to consider baking it.
Love the cooper baking dish. Where did you get it? I've been looking for something like that for quite a while.
Amanda is a co-founder of Food52.
added about 1 year agoWas a hand-me-down from my mother-in-law, but you can get them at Williams-Sonoma.
I made this last night and it was fabulous!!! Thank you for sharing!
Amanda is a co-founder of Food52.
added about 1 year agoGlad you liked it!
This looks so wonderful I might have to make it tonight!! I love mascarpone and fruit together so this is bound to be a huge hit at my house.
What an apt description of an amazing looking dessert (or like thirschfeld notes, breakfast!). Thanks Amanda! We don't have local nectarines way out here, but there will be some tropical slumping going on in my kitchen.
Amanda is a co-founder of Food52.
added about 1 year agoLet me know how a tropical version works out.
Sounds and looks delicious. I've got some great peaches that will get the shrug treatment this weekend for sure. Thanks Amanda!
Amanda is a co-founder of Food52.
added about 1 year agoGreat -- thanks.
A shrug version of a slump: how brilliant! Thank you for this recipe and its reflective description.
Amanda is a co-founder of Food52.
added about 1 year agoThat was all Kristen. Thanks.
This looks so good. I have made something similar but never with the mascarpone. I imagine the addition of mascarpone alone takes this over the top from your run of the mill biscuity cobbler.
is it OK to make this for breakfast.
Amanda is a co-founder of Food52.
added about 1 year agoBreakfast of champions.
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