Directions

1. 1

   In a large skillet with a lid (at least 8 inches), combine the sliced peaches, water, sugar, and cinnamon. Place the skillet over medium-high heat and bring the mixture to a boil, stirring occasionally.

2. 2

   While the peaches are heating, prepare the biscuit topping. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter cubes and use your fingertips to rub the mixture until it resembles coarse crumbs. Pour in the buttermilk and stir gently until a wet, shaggy dough forms. Do not overmix.

3. 3

   Once the peach mixture is boiling, drop spoonfuls of the biscuit dough evenly over the surface, spacing them so they do not touch. Cover the skillet with the lid and reduce heat to medium. Cook for 15 minutes, or until the topping is set and springs back when lightly touched.

4. 4

   While the slump cooks, prepare the maple caramel sauce. In a saucepan, melt additional butter over medium heat. Stir in the maple syrup and bring to a boil. Boil for 2 minutes, stirring frequently.

5. 5

   Remove the saucepan from heat and slowly whisk in the heavy cream, stirring constantly to combine. Return the sauce to a boil over medium heat and continue cooking for 7 to 10 minutes, stirring occasionally, until the sauce deepens in color and coats the back of a spoon.

6. 6

   Remove the slump from heat and let cool for 2 minutes. Spoon portions of warm peach slump into serving bowls and drizzle generously with the warm maple caramel sauce. Serve immediately.