Slumps and cobblers are both fruit desserts topped with biscuit dough and baked. The difference? A slump is topped with dropped biscuits, more like dumplings, and a cobbler uses cut-out biscuits. Both are traditionally served with heavy cream poured over the top, though ice cream and whipped cream are awfully good too.

Peach and Raspberry Cobbler

Filling
10 small firm-ripe peaches, either yellow or white
1/2 cup water
1/2 cup sugar
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1/2 pint ripe raspberries

Biscuits
1 3/4 cups all-purpose flour
3 tablespoons sugar, plus additional for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold butter
1 cup heavy cream, plus additional cream or milk for brushing biscuits

Method
1.Cook peaches in a large pot of boiling water for 1 minute. Peel, pit and slice peaches. (You should have about 6 cups.)
2.Preheat oven to 450°F. Have ready a 1 1/2-quart shallow baking dish.
3. To make the filling: Combine peaches, water, sugar, cornstarch, and lemon juice in a Dutch oven over medium-high heat and bring just to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, or just until peaches are beginning to soften. Transfer mixture to baking dish and stir in raspberries.
4. To make the biscuits: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Cut in butter. Beat cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when beaters are lifted. Make a well in center of dry ingredients, spoon in cream, and stir with a fork just until a dough begins to form.
5. On a lightly floured surface, knead dough several times. Pat dough out to 3/4 inch thick and, with a 2 1/2-inch cutter, cut out 6 rounds. Gather scraps together and pat out again, if necessary. Arrange on top of peaches, brush with cream, and sprinkle with sugar.
6. Bake until peaches are bubbling and biscuits are browned, 15 to 17 minutes. Let cobbler cool slightly, and serve warm.

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