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Nectarine Slump

September 10, 2010 • 21 Comments

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Nectarine Slump

- Amanda

Slump is the most easy-going one in the family of fruit-and-dough desserts like buckle, betty, crumble and grunt. This slump's dough is extra fluffy, indulged with mascarpone and barely held together with flour, so it's more like a custardy comforter laid atop your fruit. When the one pictured above emerged from the oven, Kristen noted its raised edges and said it should be called a shrug, not a slump.

I used nectarines because this year's local nectarines were sweet beauties. But I've made this recipe (which is adapted from "Under the Tuscan Sun") with peaches and apricots, too. In a couple of weeks, I'd slip in those oval Italian plums. Happy shrugging!

Nectarine Slump

Adapted from "Under the Tuscan Sun" and "Cooking for Mr. Latte"

Serves 10

  • 8 tablespoons salted butter plus more for greasing casserole dish, softened
  • About 1 1/2 pounds ripe, sweet nectarines, pitted and quartered
  • 1 cup plus 1 teaspoon sugar
  • 2 eggs
  • 1 1/3 cups mascarpone
  • 1/8 teaspoon almond or vanilla extract
  • 1/4 cup all-purpose flour

1. Heat the oven to 375 degrees. Wipe the inside of a large shallow casserole with a generous amount of butter. Cover the base, but not too snugly, with nectarine quarters, cut side up. Sprinkle them with 1 teaspoon sugar.

2. In a mixer fitted with a paddle, cream the butter and the remaining 1 cup sugar. When it's nice and fluffy white, beat in the eggs, then the mascarpone and almond extract. Fold in the flour by hand.

3. Spoon this mixture over the nectarines and spread it close to the edges of the casserole. Bake in the oven, until the sides rise and warp and the center is just set, 30 to 40 minutes. Let cool before serving.

 

Jump to Comments (21)

Comments (21)

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Seriously considering using this recipe for some brandied peaches that have been waiting patiently in their Mason jars for just the right occasion . . . . . Might stir some toasted almond slivers into the batter, for fun. Stay tuned. ;o)

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over 3 years ago ecoteri

We just made this with sweet cherries picked this morning. The recipe says it serves 10. how come when the server cut it into 6 pieces nobody complained that they got too much?

Found the temperature a bit high - had to cover with foil near the end as it got REALLY brown, may have something to do with having it too high up in the oven. it set beautifully, and now that we have made it once it will certainly be made again. nummy!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Really appreciate all of your cooking notes -- thanks!

Steve_dunn02

about 4 years ago Oui, Chef

I've made a bunch of crumbles and crisps this summer, and am excited about this new twist on the subject. I think I'll make it with some delicious white peaches from my local farmstand. Thanks!

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about 4 years ago elizabeth627

I made this for my book group last night. It was a hit. Someone said, "this is the best thing I ever have eaten." To add further richness (!) I made plum ice cream using a technique from Epicurious that uses a custard base combined with cooked and pureed plums. (It is a cranberry ice cream recipe that I've made with peaches as well.)

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about 4 years ago liamoran

I can't wait to try this. I picked up peaches today at the farmers market. I am really happy to already have a use for them!

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about 4 years ago lacerise

This looks so good and like a fun bake, but I'm laying off the sugar and white flour and butter and mascarpone, so that makes it a little difficult to consider baking it.

Ry_400

about 4 years ago melissav

Love the cooper baking dish. Where did you get it? I've been looking for something like that for quite a while.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Was a hand-me-down from my mother-in-law, but you can get them at Williams-Sonoma.

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about 4 years ago Carina

I made this last night and it was fabulous!!! Thank you for sharing!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it!

Me

about 4 years ago TheWimpyVegetarian

This looks so wonderful I might have to make it tonight!! I love mascarpone and fruit together so this is bound to be a huge hit at my house.

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about 4 years ago gingerroot

What an apt description of an amazing looking dessert (or like thirschfeld notes, breakfast!). Thanks Amanda! We don't have local nectarines way out here, but there will be some tropical slumping going on in my kitchen.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Let me know how a tropical version works out.

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about 4 years ago Midge

Sounds and looks delicious. I've got some great peaches that will get the shrug treatment this weekend for sure. Thanks Amanda!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great -- thanks.

Bike2

about 4 years ago Sagegreen

A shrug version of a slump: how brilliant! Thank you for this recipe and its reflective description.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That was all Kristen. Thanks.

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about 4 years ago thirschfeld

This looks so good. I have made something similar but never with the mascarpone. I imagine the addition of mascarpone alone takes this over the top from your run of the mill biscuity cobbler.

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about 4 years ago thirschfeld

is it OK to make this for breakfast.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Breakfast of champions.