Stone fruit slump from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 66) by Cory Schreiber and Julie Richardson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peaches or nectarines for plums.

  • hashi on August 14, 2020

    Threw this together because I had some peaches and nectarines that weren’t going to last much longer...what a pleasant surprise! The biscuits are soft and steamed and don’t really brown and the cardamom and cinnamon go so nicely with the stone fruity flavors. I love this cookbook and every recipe I’ve tried, including this one.

  • TrishaCP on January 18, 2015

    I have never made a slump before, and wasn't sure what to expect, but this is definitely not like a cobbler with dry and flaky biscuits. Because it was steamed, the topping was quite soft and there is no browning or flakiness. I would say that the photo in the book is really key here so you can exactly see what the texture is supposed to look like, particularly because I had to keep cooking my slump about 15 minutes longer than the recipe indicated. Anyway, I really liked this, but I am not sure this will be everyone's cup of tea due to the texture. I used all peaches that I had frozen last summer and they tasted great. Be careful with the fruit filling though, because the bottom of the pot burns easily because of the sugar.

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Reviews about this recipe

  • Leite's Culinaria

    We just sort of like eating slump, too. Its taste is perhaps best described as somewhat boho as well, but in the best possible way–a sort of communion of cake and dumpling traditions.

    Full review
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