Amanda & Merrill

Nectarine Slump

by:
September 10, 2010

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.

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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.

 

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21 Comments

AntoniaJames December 23, 2011
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)
 
ecoteri July 25, 2011
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?<br /><br />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!
 
Amanda H. July 25, 2011
Really appreciate all of your cooking notes -- thanks!
 
Oui, C. September 13, 2010
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!
 
elizabeth627 September 13, 2010
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.)
 
liamoran September 13, 2010
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!
 
lacerise September 13, 2010
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.
 
melissav September 13, 2010
Love the cooper baking dish. Where did you get it? I've been looking for something like that for quite a while.
 
Amanda H. September 13, 2010
Was a hand-me-down from my mother-in-law, but you can get them at Williams-Sonoma.
 
Carina September 11, 2010
I made this last night and it was fabulous!!! Thank you for sharing!
 
Amanda H. September 13, 2010
Glad you liked it!
 
TheWimpyVegetarian September 10, 2010
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.
 
gingerroot September 10, 2010
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.
 
Amanda H. September 11, 2010
Let me know how a tropical version works out.
 
Midge September 10, 2010
Sounds and looks delicious. I've got some great peaches that will get the shrug treatment this weekend for sure. Thanks Amanda!
 
Amanda H. September 11, 2010
Great -- thanks.
 
Sagegreen September 10, 2010
A shrug version of a slump: how brilliant! Thank you for this recipe and its reflective description.
 
Amanda H. September 11, 2010
That was all Kristen. Thanks.
 
thirschfeld September 10, 2010
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.
 
thirschfeld September 10, 2010
is it OK to make this for breakfast.
 
Amanda H. September 10, 2010
Breakfast of champions.