Stone Fruit Slump

• 4 c Peaches, sliced
• 1 c Cherries, pitted and halved
• ¾ c water
• ¼ c granulated sugar
• ¼ c brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg, freshly ground
• 2 c all purpose flour
• 2 tsp baking powder
• ¼ tsp cardamom (optional)
• ½ tsp baking soda
• ½ tsp kosher salt
• 4 tbsp butter, cold and shredded
• 1 c buttermilk
• Lemon zest
• ¼ c sliced almonds, toasted
• Coarse sugar for dusting
• Ice cream for serving

In a sauce pan with a tight fitting lid, add peaches, cherries, water, granulated sugar, brown sugar, cinnamon, nutmeg and a pinch of salt. Bring to a simmer and cook down for about 10 minutes.

In a medium mixing bowl, combine the flour, cardamom, baking powder, baking soda and salt. Mix well.

Add cold butter and mix quickly with clean hands. Use a wooden spoon and fold in buttermilk and lemon zest. Mix well.

Place generous dollops of dumpling batter on top of reduced hot stone fruit mixture. Top with sliced almonds and coarse sugar. Place lid on pan and continue to cook over medium low heat for 12-15 minutes until dumplings have cooked through.

Serve with ice cream.

Recipe developed by Chef Anna Rossi