Peach Blueberry Slump

By S. Danford

Ingredients

• FILLING:
• 6 medium peaches, peeled and sliced
• 1 pint blueberries
• 1/2 cup sugar
• Pinch of salt
• 1 T corn starch
• 1 t cardamom
• 1 T fresh squeezed lemon juice
• 1/4 cup water
• TOPPING:
• 1 cup flour
• 2 T sugar
• 1/2 t kosher salt
• 1 t baking powder
• 1/2 t baking soda
• 4 T unsalted butter, cubed and chilled
• 1/2 cup buttermilk

Preparation

Step 1

In a large bowl, combine peaches, berries, sugar, salt, corn starch, lemon juice, and water.
Pour into a well-seasoned 9 inch cast iron skillet
Over medium high heat, bring to a boil
Reduce heat to medium-low and let simmer while you make the topping
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Using a pastry cutter, cut in the butter until the flour resembles coarse meal.
Gradually stir in enough buttermilk until mixture becomes a sticky dough (there may be buttermilk left over).
Do not over mix
Using a spoon, drop spoonfuls of dough evenly over the simmering peach mixture.
Cover and cook for 20 minutes or until the dough has spread and is puffy (springs back when you touch it).
Remove the cover and let cool slightly before serving