Blackberry Slump
When it comes to comfort food, few things can rival the cozy goodness of a warm bowl of Blackberry Dumpling Slump. Juicy blackberries cooked to perfection in a sweet, spiced sauce, topped with delicate dumplings that soak up all the fruity goodness. Whether enjoyed fresh out of the pot with a dollop of whipped cream or savored later cold from the fridge, this dessert is sure to wrap you in a blanket of nostalgia and delight with every spoonful.
— Constant Cookbook
Ingredients
- Dumplings:
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tbsp sugar
- 2 Tbsp butter
- 1/3 cup whole milk
- Berries:
- 4 cups fresh or frozen (defrosted and drained) blackberries
- 1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be)
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup water
- Whipping cream or vanilla ice cream for topping
Instructions
- In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.
- n a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.
- Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.
Yield
Serves 6
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