MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stone Fruit Slump
 Categories: Desserts
      Yield: 8 Servings
 
MMMMM--------------------------FILLING-------------------------------
  4 1/2 lb Mixed stone fruit (plums,
           - nectarines, or peaches)
           - (8 to 9 c);
           - fresh or frozen, pitted,
           - and, if desired, peeled
    3/4 c  Granulated sugar;
           - more as needed
      3 tb Corn starch
    1/2 ts Fine sea salt
    1/2    Lemon (2 tb); juice of

MMMMM-------------------------DUMPLINGS------------------------------
      1 c  All-purpose flour
    1/2 c  Cake flour; unsifted
      2 tb Granulated sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Fine sea salt
    1/2 ts Ground cinnamon
    1/2 ts Ground cardamom
    1/2 c  Unsalted butter; cold,
           - 1/2" dice
      1 c  Buttermilk; cold
 
  Filling:
  
  Slice the fruit into 10 to 12 pieces each, working over a large bowl
  to collect both the juices and the slices.
  
  In a separate bowl, rub the sugar, corn starch, and salt together.
  Add this to the fruit and gently toss to coat. Gently stir in the
  lemon juice, then scrape the fruit and juices into a 10 to 12"
  nonreactive, deep skillet or a wide 5 qt saucepan or Dutch oven.
  Whatever pan you choose, it must have a tight-fitting lid so the
  slump will cook all the way through. Let the fruit mixture stand for
  15 minutes. During this time, the fruit will release some of its
  juices and the sugar will begin to dissolve.
  
  Bring the fruit mixture to a low simmer over medium-low heat, stirring
  occasionally to prevent the juice from sticking to the bottom of the
  pan, but do so gently to avoid breaking down the pieces of fruit.
  Simmer for 2 minutes or until slightly thickened. Remove from the
  heat.
  
  Dumplings:
  
  Whisk the flours, sugar, baking powder, baking soda, salt, cinnamon,
  and cardamom together in a bowl. Add the butter and toss until evenly
  coated. Using your fingertips or a pastry blender, cut in the butter
  until pieces of dough form that are the size of peas. Add the
  buttermilk and stir just until the mixture comes together; it will be
  a slightly wet dough.
  
  Plop the dough atop the fruit in 8 blobs, using a spoon to make the
  blobs and distributing the dumpling dough evenly over the surface.
  Return the pan to the stove top and bring to a gentle simmer over low
  heat. Cover the pan with its tight-fitting lid and continue simmering
  for 18 to 22 minutes, or until the dumplings are puffy and cooked
  through to the center. Remove the cover and let cool for 15 minutes
  before serving.
  
  Sadly, slumps do not keep well. You're just going to have to tuck
  into this immediately.
  
  Recipe by David at leitesculinaria.com
 
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