BLACKBERRY SLUMP
An American version of a fruit cobbler - just dripping in hot fruit sauce
Provided by Good Food team
Categories Afternoon tea, Dessert, Lunch, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Lightly butter a 1.7 litre ovenproof shallow dish. Spread blackberries and drained peach slices in the bottom of the dish. Mix together the caster sugar and cinnamon, then sprinkle over the top and pour over the lemon juice and the reserved juice from the peaches. Bake, uncovered, for 10 mins until the juices begin to run. Remove the dish from the oven and set aside.
- To make the topping, sift the polenta, flour, baking powder and a pinch of salt into a bowl. Rub in the butter with your fingertips until the mixture is the consistency of breadcrumbs. Add the sugar and toasted nuts and mix well, then stir in the milk to make a soft, sticky dough.
- Increase oven temperature to 220C/fan 200C/gas 7. Drop spoonfuls of the dough over the top of the berries, then return to the oven for 15 mins until the topping is golden brown. Serve hot with cream, custard or ice cream.
Nutrition Facts : Calories 289 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
BLACKBERRY SLUMP
Categories Fruit Dessert Bake Blackberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
- Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
- Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.
BLACKBERRY SLUMP
Make and share this Blackberry Slump recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
- Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
- In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
- In a large measuring cup, whisk together melted butter and wine; set aside.
- In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.
Nutrition Facts : Calories 457, Fat 16.3, SaturatedFat 9.6, Cholesterol 91, Sodium 153.2, Carbohydrate 70.4, Fiber 4, Sugar 40.6, Protein 6.2
SKILLET BLUEBERRY SLUMP
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We've been enjoying slump desserts for 60 years. -Eleanore Ebeling, Brewster, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally., Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 355mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY SLUMP
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! -Eleanore Ebeling, Brewster, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened. , Drop dough by spoonfuls onto berries (makes 6 dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired.
Nutrition Facts : Calories 228 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 361mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
BLACKBERRY SLUMP
Cobblers are topped with a pastry, slumps and grunts are topped with biscuit dough. The only other difference is that slumps are usually baked and grunts are steamed. But below all these toppings are homey and soul satisfying deep dish fruit pies. This recipe came from Damon Lee Fowler.
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add zest and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
- Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
- Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.
Nutrition Facts : Calories 449.1, Fat 13, SaturatedFat 7.6, Cholesterol 32.2, Sodium 563.5, Carbohydrate 74.4, Fiber 9, Sugar 34.1, Protein 7.9
BLACKBERRY SLUMP
Provided by Geraldine Ferraro
Categories Berry Egg Dessert Bake Blackberry Vanilla White Wine Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Make crumb topping:
- In food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.
- Make cake:
- Preheat oven to 375°F. Butter and flour 9- by 13-inch glass baking dish.
- In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.
- In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.
- Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.
MIXED-BERRY SLUMP
Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod, and a pinch of salt to a simmer in a saucepan over medium heat. Cook, covered, for 5 minutes. Whisk together cornstarch and remaining tablespoon water; add to berries. Simmer for 1 minute. Let stand while making dough.
- Mix together remaining 2 tablespoons sugar, the flour, baking soda, grated nutmeg, and 1/8 teaspoon salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
- Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod. Serve warm.
BLACKBERRY SLUMP
Stewed fruit topped with dumplings (they are like cobblers, except they're made on the stove-top instead of the oven, and they have dumplings instead of biscuits)
Provided by joblogs
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.
- n a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.
- Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.
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