‘Tis the season for Peach Slump! The name is awful (can we think of another name?!) but this simple-to-make skillet slump is so easy to make and tastes SO good. Grab a few ingredients and don’t forget the vanilla ice cream.
5 cups peaches (peeled, pitted, thinly sliced, about 10 medium peaches). You can sub frozen thawed peaches or 2 large cans, drained. If using canned peaches, save 1/4 cup of the syrup to use in place of the water.
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 cup water OR 1/4 cup peach syrup in canned peaches
1 tablespoon butter (cut into small pieces)
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
2 large eggs, beaten
6 tablespoons salted butter, melted
1. Pre heat oven to 375 degrees. Prep peaches. If using fresh peaches, peel, pit and thinly slice. Grease skillets with butter.
2. Combine sliced peaches with sugar, flour, vanilla, almond, cinnamon, and water and mix well. Pour filling into the baking dish. Add butter cut into small pieces onto the tops of the peach filling.
Serve warm with cream or ice cream.
For a step-by-step video check out our Live Bakealong!