'Yanked' Blueberry Slump
Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.
Share This Recipe
For 4 people
- 1 quart(s) fresh blueberries
- 3/4 cup(s) packed brown sugar
- 1 teaspoon(s) cayenne pepper, optional
- 1/4 cup(s) orange juice
- 1 tablespoon(s) vanilla
- 1/2 teaspoon(s) salt
- 2 tablespoon(s) cornstarch
- 2 tablespoon(s) lemon or lime juice
- 1/2 cup(s) flour
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) nutmeg
- 2 tablespoon(s) cold butter or margarine, cut into small pieces
- 1/4 cup(s) milk or buttermilk
'Yanked' Blueberry Slump Directions
- Bring berries, 1/2 c. brown sugar, cayenne pepper, orange juice and salt to a simmer in a large, heavy saucepan over medium heat. Cook, covered, for 5 minutes.
- Whisk together cornstarch and lemon juice in separate bowl; slowly add to berries, stirring constantly. Simmer for 1 minute. Add vanilla, turn off heat and let stand while making dough.
- Mix together remaining 2 tablespoons sugar, the flour, baking soda, nutmeg, and 1/8 t. salt. Rub in butter using your fingers until very small pieces remain. Stir in milk until dough forms.
- Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings on medium-low heat, covered, until cooked through, about 10 minutes. Remove pot. Serve warm.