Mixed-Berry Slump

Photo: David Prince
Prep Time:
10 mins
Total Time:
30 mins

Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.


  • 7 ½ ounces blueberries (1 ½ cups)

  • 6 ounces raspberries or blackberries (1 ½ cups)

  • 12 strawberries, hulled, and halved or quartered if large (1 ½ cups)

  • ½ cup plus 2 tablespoons packed light-brown sugar

  • ¼ cup plus 1 tablespoon water

  • ½ vanilla bean, split and scraped, pod reserved

  • Salt

  • 1 tablespoon cornstarch

  • ½ cup all-purpose flour

  • ½ teaspoon baking soda

  • teaspoon freshly grated nutmeg

  • 2 tablespoons cold unsalted butter, cut into small pieces

  • ¼ cup buttermilk


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Serving idea: Top slump with ice cream.

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