Peach Slump With Maple Caramel Sauce

Cook Time 30 minsPrep Time
Preparation 15 minsCook Time
Total Time 45 mins Total Time
Serves 6     adjust servings


  • 4 cups sliced peaches
  • 3/4 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • Pinch cardamom (optional)

For the dough

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons butter, cut into small squares
  • 1 cup buttermilk

For the maple caramel

  • 1/4 cup unsalted butter
  • 1/2 cup real maple syrup
  • 3/4 cup heavy cream
  • 3/4 teaspoon salt


  1. Place the peaches in a large (8 inch or bigger!) skillet with a lid. Add the water, sugar, cinnamon, and cardamom and stir. Set the skillet on a burner over medium high heat and bring to a boil.
  2. Meanwhile, in a mixing bowl, combine the flour, baking powder, soda, and salt. Use your fingers to work in the butter until the mixture is crumbly. Stir in the buttermilk. The mixture will look wet and shaggy.
  3. Drop globs of dough evenly over the boiling peach mixture. Cover with a lid, lower heat to medium, and cook for 15 minutes, or until dough is spongy and springs back when touched. Remove from heat.
  4. While the dough is cooking, make the maple caramel. In a saucepan, melt butter. Stir in the maple syrup and bring to a boil. Boil for 2 minutes, stirring often. Whisk in the cream and return the mixture to a boil, stirring constantly. Continue to boil for 7-10 minutes or until the mixture has deepened in color and coats the back of a spoon. Remove from heat.
  5. To serve, dish out portions of the slump, top with vanilla ice cream, and drizzle with warm maple caramel.


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