Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.
Martha Stewart Living, August 2010
- 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. Serve warm.
Serving idea: Top slump with ice cream.
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