Best 4 Peach Raspberry Slump Recipes
Indulge in a delightful culinary journey with our curated collection of peach and raspberry slump recipes. Embark on a voyage of flavors as we explore the delectable combination of sweet, juicy peaches and tangy, aromatic raspberries, artfully combined in a symphony of textures and tastes. From classic cobblers to rustic galettes, discover the versatility of this dynamic duo, transformed into a variety of irresistible treats. Each recipe promises an explosion of flavors, offering a unique take on this timeless dessert. Whether you prefer a traditional approach or a modern twist, our selection caters to every palate, ensuring an unforgettable dessert experience.
Here are our top 4 tried and tested recipes!
PEACH AND RASPBERRY CRUMBLE
A floral, summery, peach-raspberry crumble dessert great for any occasion.
Provided by Rex
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
- Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
- Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g
PEACH RASPBERRY SLUMP
Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
- In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
- Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.
PEACH RASPBERRY COBBLER
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!
Provided by Jennifer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
- In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
- Bake 45 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
Tips:
- Select ripe and flavorful peaches and raspberries. This will ensure that your slump is packed with sweet, juicy flavor.
- Use a variety of peaches. A mix of white and yellow peaches will give your slump a beautiful color and a range of flavors.
- Don't overcook the fruit. The fruit should be tender but still hold its shape.
- Use a light touch when mixing the batter. Overmixing will result in a tough slump.
- Serve the slump warm or at room temperature. It can be enjoyed on its own or topped with whipped cream, ice cream, or a dollop of yogurt.
Conclusion:
Peach raspberry slump is a classic summer dessert that is easy to make and always a hit. With its sweet, juicy fruit and tender, cake-like topping, it's the perfect way to enjoy the flavors of the season. So next time you're looking for a delicious and easy dessert, give this peach raspberry slump a try.
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