What could be simpler than simmering dumplings on top of seasonal fruit?
Slumps are close cousins to crumbles, buckles and cobblers but they're made on the stove top and not in the oven. (Chicago Tribune)
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
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.
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.