Peach Slump

By Hklbrries

Ingredients

• 8 cups thinly sliced peeled peaches (approximately 8 medium-size peaches)
• 2 tbsp light brown sugar
• 1/2 tsp almond extract
• 1/2 tsp cinnamon
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp white sugar
• 1/3 cup butter
• 1/2 cup milk
• 1/4 cup buttermilk
• 1 egg, beaten

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 F.

Lightly butter a 1 1/2-quart casserole. In a medium-size bowl, toss together the peaches, brown sugar, almond extract and cinnamon. Spread in the bottom of the casserole.

Sift together the flour, baking powder and the white sugar. Cut the butter into the flour mixture, until it is the consistency of coarse crumbs.

Combine the milk, buttermilk and egg and stir into the flour. Do not knead; the dough will be sticky, stiff, and lumpy. Drop by spoonfuls over the peaches. Try to get even coverage, but don't worry about a few bare spots.

Bake for about 25 minutes, until the top is golden and the juices are bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit from the sides of the pan and invert onto a serving platter.