Nectarine Slump
Time to get your dessert on.
Butter (used salted by accident -- turned out great though!), mascarpone, nectarine, sugar, flour, and eggs.
I used the butter wrapping to grease the pan.
Splitting the nectarines -- clingstones, darn it!
Scattering the nectarines over the base of the pan. Basically, you want to add just enough to cover the base of the pan without them fitting snugly.
Sprinkling them with sugar (or an apparition).
Adding egg, after creaming the butter and sugar.
Reading the instructions from my own book -- doh!
After the mascarone is blended into the batter, the mixture gets super fluffy.
It's best to fold in the flour by hand.
Spread the batter to the edges.
Kristen took one look at this and said, "It's more of a shrug than a slump!"
Another beauty shot.
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Author Notes: 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 with peaches and apricots, too. In a couple of weeks, I'd slip in those oval Italian plums. Happy shrugging!
Adapted from "Under the Tuscan Sun" and "Cooking for Mr. Latte" - amanda
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
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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over 1 year ago Sandra Vitorovich
I just made it tonight (with plums rather than nectarines) and it was simply delicious. The perfect amount of sweet. I added a little (unsweetened) whipped cream to top it all off. I will be definitely making this again and try different fruits. Thank you for this great recipe!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Glad it worked out. Wonder what it would be like with figs.
over 1 year ago marmugster
Should I be worried that I over beat the mascarpone if it starts to look curdy? I'm sure it will taste great anyway....
over 1 year ago amanda
Amanda is a co-founder of Food52.
No need to worry -- should come out fine. Hope you like it!
over 1 year ago marmugster
Thanks Amanda, you were absolutely right, my worries were for naught. Our company gave the slump high praise and a recipe requests.
over 1 year ago amanda
Amanda is a co-founder of Food52.
Great news!
over 1 year ago Jillhum
Shrugging, slouching, or slumping, that looks good!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Thanks -- all good words, especially when mixed with food.