Recipe - Peach Slump

8 cup Thinly cut or sliced up peeled peaches
(approx 8 medium size
peaches)
2 tablespoon Light brown sugar
One half teaspoon Almond extract
One half teaspoon Cinnamon
1 One half cup Allpurpose flour
2 teaspoon Baking powder
2 tablespoon White sugar
1/3 cup Butter
One half cup Milk
One fourth cup Buttermilk
1 Egg, well beaten

Preheat the oven to 400F. Lightly butter a 1 1/2quart casserole. In a
mediumsize bowl, toss together the peaches, brown sugar, almond extract,
and cinnamon. Spread in the bottom of the casserole. Sift together the
flour, baking powder, and 2 Tbsp of the white sugar. Cut the butter into
the flour mixture, until it has the consistency of coarse crumbs. Combine
the milk, buttermilk, and egg and combine with the flour. Do not knead; the
dough will be sticky, stiff, and lumpy. Drop by the spoonful over the
peaches. Try to get even coverage, but don't worry about a few bare spots.
Bake for about 25 minutes, until the top is golden and the juices are
bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit
from the sides of the pan and invert onto a serving platter.

YIELD: 4 to 6 servings

Recipe by: The Great American Dessert Cookbook

Posted to MCRecipe Digest V1 #472 by Sean Coate swcoate@peganet.com on
Feb 04, 1997.