Mixed Berry Slump Food

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MIXED-BERRY SLUMP



Mixed-Berry Slump image

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

7 1/2 ounces blueberries (1 1/2 cups)
6 ounces raspberries or blackberries (1 1/2 cups)
12 strawberries, hulled, and halved or quartered if large (1 1/2 cups)
1/2 cup plus 2 tablespoons packed light-brown sugar
1/4 cup plus 1 tablespoon water
1/2 vanilla bean, split and scraped, pod reserved
Salt
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup buttermilk

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.

SUPER BERRY SLUSH



Super Berry Slush image

A yummy, easy-to prepare dessert that tastes fab! Frozen mixed berries are blended with milk, honey and almonds to make a guilt-free treat.

Provided by Chicken

Categories     Drinks Recipes     Smoothie Recipes

Time 5m

Yield 2

Number Of Ingredients 4

2 cups frozen mixed berries
2 cups milk
1 tablespoon honey
¼ cup crushed sliced almonds

Steps:

  • In a blender, combine the mixed berries, milk, honey and almonds. Cover, and blend until somewhat smooth. Spoon into bowls, and enjoy!

Nutrition Facts : Calories 274.3 calories, Carbohydrate 34.2 g, Cholesterol 19.5 mg, Fat 11.3 g, Fiber 4.3 g, Protein 11.6 g, SaturatedFat 3.6 g, Sodium 102 mg, Sugar 27.8 g

BLACKBERRY SLUMP



Blackberry Slump image

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

4 cups fresh blackberries (1 1/2 pounds)
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted
Accompaniment: vanilla ice cream

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.

BERRY SLUMP



Berry Slump image

This delicious warm dessert from BBC Good Food magazine is super easy to prepare, thanks to mixed frozen berries and the food processor for mixing up the topping. I used Europe's Best 4 Berry Mix but you may use any combination of fresh or frozen mixed berries to make this.

Provided by Irmgard

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ounces butter, softened
4 ounces granulated sugar
4 ounces self-raising flour
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
600 g frozen mixed berries
2 tablespoons granulated sugar
1 ounce sliced almonds

Steps:

  • In a food processor, whiz together the butter, 4 oz. sugar, flour, eggs, milk and 1 teaspoons vanilla extract until smooth.
  • Lightly grease a 7" x 11" oblong baking dish and add the frozen berries.
  • Sprinkle with the 2 tablespoons sugar and the remaining vanilla extract.
  • Dollop over the cake mixture, then smooth over with the back of a spoon to cover the fruit.
  • Make a little dip in the middle of the mixture to ensure it cooks evenly throughout.
  • Scatter the almonds over the cake mixture.
  • Heat the oven to 425 degrees F and cook for 45 minutes, until the fruit is hot and the cake is cooked through.
  • Serve warm with custard or ice cream.

Nutrition Facts : Calories 524, Fat 29.5, SaturatedFat 15.7, Cholesterol 167.2, Sodium 560.5, Carbohydrate 57.7, Fiber 1.6, Sugar 35.5, Protein 7.8

BERRY SLUMP



Berry slump image

Use frozen berries to make this scrumptious slump any time of year

Provided by Good Food team

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 8

100g butter , softened, plus extra for greasing
100g caster sugar , plus 2 tbsp extra
100g self-raising flour
2 eggs
1 tbsp milk
vanilla extract
200g mixed summer berries
25g flaked almonds

Steps:

  • In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
  • Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.

Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.78 milligram of sodium

BLUEBERRY SLUMP



Blueberry Slump image

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

3 cups fresh or frozen blueberries
1/2 cup sugar
1-1/4 cups water
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup whole milk
Optional: Cream or whipped cream

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.

MIXED BERRY SLUMP



Mixed Berry Slump image

Make and share this Mixed Berry Slump recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

4 pints mixed berries, such as blueberries, blackberries, raspberries, hulled sliced strawberries
3/4 cup sugar (or more to taste)
1/2 cup fresh orange juice
4 tablespoons unsalted butter
2 tablespoons cornstarch, dissolved in 1/4 cup water
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled and thinly sliced
2/3 cup whole milk
1/2 teaspoon vanilla extract
vanilla ice cream

Steps:

  • Combine the berries, sugar, orange juice, and butter in a nonreactive, heavy-bottomed saucepan or Dutch oven.
  • Bring to a boil over medium heat, stirring to dissolve the sugar.
  • Cook until the berries give off their juices, about 5 minutes.
  • Stir in the dissolved cornstarch and return to the boil.
  • Reduce the heat to medium-low.
  • Meanwhile, make the dumplings.
  • Whisk the flour, sugar, baking powder, and salt in a bowl.
  • Add the butter, and using a pastry blender or a large fork, cut the butter into the flour mixture until the mixture looks crumbly with a few pea-sized pieces of butter.
  • Mix the milk and vanilla in a measuring cup and stir into the flour mixture.
  • Drop the dough by heaping teaspoons into the simmering berries to make 16 dumplings.
  • Cover the saucepan and simmer until the dumplings are cooked through, about 20 minutes.
  • Remove the pan from the heat and let stand, with the lid ajar, to cool slightly, about 10 minutes.
  • Serve the berries warm in individual bowls, each serving topped with 2 dumplings and a scoop of ice cream.

Nutrition Facts : Calories 628.7, Fat 18.7, SaturatedFat 11.4, Cholesterol 47.8, Sodium 183.2, Carbohydrate 112.2, Fiber 5.6, Sugar 25.9, Protein 7.7

SKILLET-COOKED MIXED-BERRY GRUNT



Skillet-Cooked Mixed-Berry Grunt image

A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 11

2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries
1/4 cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse salt
1/2 cup plus 2 tablespoons low-fat buttermilk
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

Steps:

  • Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
  • Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
  • Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
  • Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

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