Fruit Slump

For the filling:

5 c. raspberries

5 large ripe nectarines, pitted and sliced

1/2 c. sugar

3 T. cornstarch

1/4 t. ground nutmeg

1/4 t. ground cinnamon

1/4 t. kosher salt

For the topping:

1-1/2 c. all-purpose flour

1/3 c. plus 2 t. sugar

2 t. baking powder

3/4 t. kosher salt

1/2 c. milk

1/2 c. (1 stick) unsalted butter, melted and cooled

1 large egg

Preheat oven to 350 degrees and set a rack in the middle position.

For the filling, in a 12" ovenproof skillet, combine raspberries, nectarine slices, sugar, cornstarch, nutmeg, cinnamon, and salt.   

For the topping, in a medium bowl, whisk together flour, 1/3 c. sugar, baking powder, and salt. In a separate bowl, whisk together milk, butter, and egg. Add wet ingredients to dry ingredients and stir to combine.

Drop the batter by large spoonfuls over the fruit, then sprinkle with the remaining 2 t. sugar. Bake in the skillet until the fruit is bubbling and the topping is golden brown, 40-45 minutes. Serve warm.

Makes 8 servings.

Adapted from Yankee magazine, Sept./Oct. 2025, p. 94.