Nectarine Slump

September 14, 2010

Test Kitchen-Approved

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 Hesser

Serves: 10

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Cake|Fruit|Nectarine|Serves a Crowd|Summer|Dessert

Reviews (14) Questions (3)

14 Reviews

Sixblade K. August 15, 2017
Made this last night and it was delicious. My one concern is that it was quite heavy, there seemed to be butter that had separated and pooled at the bottom of the baking tray (which solidified this morning). Next time i might experiment with reducing the butter dramatically, i am hoping the plentiful enough mascarpone will carry the chemistry far enough.
 
Cpprbull July 27, 2016
Can the correct consistency of the beating of the butter and sugar result with a hand mixer?
 
Author Comment
Amanda H. July 27, 2016
Absolutely!
 
Cpprbull July 27, 2016
Great, thanks (although I've also been successful with the wooden-spoon method).
 
MangoEats March 19, 2015
Came out perfect! I will definitely try a few seasonal modifications myself! I posted my pics on my IG @MangoEats
 
Sandra V. September 27, 2011
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!
 
Author Comment
Amanda H. September 28, 2011
Glad it worked out. Wonder what it would be like with figs.
 
Karen F. April 30, 2014
a little bit of heaven on earth, I imagine. :-)<br />
 
marmugster September 25, 2011
Should I be worried that I over beat the mascarpone if it starts to look curdy? I'm sure it will taste great anyway....
 
Author Comment
Amanda H. September 25, 2011
No need to worry -- should come out fine. Hope you like it!
 
marmugster September 28, 2011
Thanks Amanda, you were absolutely right, my worries were for naught. Our company gave the slump high praise and a recipe requests.
 
Author Comment
Amanda H. September 28, 2011
Great news!
 
Jillhum September 22, 2011
Shrugging, slouching, or slumping, that looks good!
 
Author Comment
Amanda H. September 22, 2011
Thanks -- all good words, especially when mixed with food.