Mixed Berry Slump
A continuation in my obsession with “food with a funny name” series.
According to the Martha Stewart website:
“Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.”
I didn’t know a cobbler had biscuit on top!! Heck, I made a slow cooker apple cobbler a while ago and I still didn’t know that!! Though it was a cheat in a lot of ways as it used a boxed cake mix and was made it in the slow cooker, so now I have to make a cobbler the traditional way soon just to see! What a terrible chore…
But for now I settled for this Mixed Berry Slump, and it was not settling at all. This is a really great dessert, and I will definitely be making this again soon.
The recipe says that you get six “dumplings”, I got seven. This took such a short time that it surprised me, I knew it would be quick, but from the minute I decided to make it until I was setting the timer for the dumplings to simmer took less time than the ten minutes to cook them.
The dumplings/biscuits were really light and fluffy, just like little clouds. More like little cakes than what I think of as dumplings or biscuits.
Slumps, I have decided, should be eaten everywhere, and often!
Mixed Berry Slump
- 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
- 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
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.