Peachie keen

Slumps are close cousins to crumbles, buckles and cobblers but they're made on the stove top and not in the oven. (Chicago Tribune)

Ingredients:
4 1/2 pounds mixed nectarines and peaches, fresh or frozen, halved, pitted
3/4 to 1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice


Dumplings:
1 cup all-purpose flour
1/2 cup unsifted cake flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, salt, ground cinnamon, ground cardamom
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup cold buttermilk

1 Slice the fruit over a large bowl to collect all of the juices. Combine the sugar, cornstarch and salt together in a small bowl; add to fruit. Toss to coat. Gently stir in the lemon juice. Pour fruit and juices into a 10- to 12-inch nonreactive, deep skillet or Dutch oven with a tight lid. Let stand 15 minutes.

2 Heat the fruit to a low simmer over medium-low heat, gently stirring occasionally to prevent the juice from sticking to the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Remove from the heat.

3 For the dumplings, whisk the flours, sugar, baking powder, baking soda, salt, cinnamon and cardamom together in a bowl. Add the butter; toss until evenly coated. Cut in the butter with your fingertips or a pastry blender until it's the size of peas. Add the buttermilk; stir just until the mixture comes together and forms a slightly wet dough.

4 Place the dough in 8 portions over the fruit, distributing the dumplings evenly. Heat fruit to a gentle simmer over low heat. Cover with a tight-fitting lid; simmer until the dumplings are puffy and cooked through, 25 minutes. Remove the cover; let cool 15 minutes before serving.

Nutrition information:
Per serving: 390 calories, 28% of calories from fat, 13 g fat, 8 g saturated fat, 32 mg cholesterol, 67 g carbohydrates, 6 g protein, 449 mg sodium, 4 g fiber.

chaddix@tribune.com