Berry Slump Recipes

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BLUEBERRY SLUMP



Blueberry Slump image

My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! -Eleanore Ebeling, Brewster, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 cups fresh or frozen blueberries
1/2 cup sugar
1-1/4 cups water
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup whole milk
Optional: Cream or whipped cream

Steps:

  • In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened. , Drop dough by spoonfuls onto berries (makes 6 dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired.

Nutrition Facts : Calories 228 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 361mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

MIXED-BERRY SLUMP



Mixed-Berry Slump image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 13

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
Salt
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

Steps:

  • 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.

BERRY SLUMP



Berry slump image

Use frozen berries to make this scrumptious slump any time of year

Provided by Good Food team

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 8

100g butter , softened, plus extra for greasing
100g caster sugar , plus 2 tbsp extra
100g self-raising flour
2 eggs
1 tbsp milk
vanilla extract
200g mixed summer berries
25g flaked almonds

Steps:

  • In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
  • Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.

Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.78 milligram of sodium

BLACKBERRY SLUMP



Blackberry Slump image

Categories     Fruit     Dessert     Bake     Blackberry     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

4 cups fresh blackberries (1 1/2 pounds)
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted
Accompaniment: vanilla ice cream

Steps:

  • Preheat oven to 375°F.
  • Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
  • Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
  • Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

BLACKBERRY SLUMP



Blackberry slump image

An American version of a fruit cobbler - just dripping in hot fruit sauce

Provided by Good Food team

Categories     Afternoon tea, Dessert, Lunch, Supper

Time 45m

Number Of Ingredients 12

550g blackberries
411g can peach slices in fruit juice drained and 5 tbsp juice reserved
2 tbsp caster sugar
½ tsp ground cinnamon
2 tbsp lemon juice
150g polenta
175g plain flour
2 tsp baking powder
25g butter plus extra for greasing
2 tbsp caster sugar
50g hazelnuts skinned, toasted and chopped
200ml milk

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Lightly butter a 1.7 litre ovenproof shallow dish. Spread blackberries and drained peach slices in the bottom of the dish. Mix together the caster sugar and cinnamon, then sprinkle over the top and pour over the lemon juice and the reserved juice from the peaches. Bake, uncovered, for 10 mins until the juices begin to run. Remove the dish from the oven and set aside.
  • To make the topping, sift the polenta, flour, baking powder and a pinch of salt into a bowl. Rub in the butter with your fingertips until the mixture is the consistency of breadcrumbs. Add the sugar and toasted nuts and mix well, then stir in the milk to make a soft, sticky dough.
  • Increase oven temperature to 220C/fan 200C/gas 7. Drop spoonfuls of the dough over the top of the berries, then return to the oven for 15 mins until the topping is golden brown. Serve hot with cream, custard or ice cream.

Nutrition Facts : Calories 289 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

SKILLET BLUEBERRY SLUMP



Skillet Blueberry Slump image

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We've been enjoying slump desserts for 60 years. -Eleanore Ebeling, Brewster, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup 2% milk
Vanilla ice cream

Steps:

  • Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally., Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 355mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

STOVE TOP BLUEBERRY SLUMP



Stove Top Blueberry Slump image

If you love warm, sweet blueberries with fluffy dumplings on top, this is the recipe for you! This is "supposed" to serve 6, but that's only if you have very-restrained eaters. Sometimes this serves only 2 in my house!

Provided by DuChick

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups blueberries (fresh or frozen)
1/2 cup sugar
1 1/4 cups water
1 teaspoon finely grated lemon peel
1 tablespoon lemon juice
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/2 cup milk
cream (optional) or whipped cream (optional)

Steps:

  • In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
  • Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
  • Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.

BERRY SLUMP



Berry Slump image

This delicious warm dessert from BBC Good Food magazine is super easy to prepare, thanks to mixed frozen berries and the food processor for mixing up the topping. I used Europe's Best 4 Berry Mix but you may use any combination of fresh or frozen mixed berries to make this.

Provided by Irmgard

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ounces butter, softened
4 ounces granulated sugar
4 ounces self-raising flour
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
600 g frozen mixed berries
2 tablespoons granulated sugar
1 ounce sliced almonds

Steps:

  • In a food processor, whiz together the butter, 4 oz. sugar, flour, eggs, milk and 1 teaspoons vanilla extract until smooth.
  • Lightly grease a 7" x 11" oblong baking dish and add the frozen berries.
  • Sprinkle with the 2 tablespoons sugar and the remaining vanilla extract.
  • Dollop over the cake mixture, then smooth over with the back of a spoon to cover the fruit.
  • Make a little dip in the middle of the mixture to ensure it cooks evenly throughout.
  • Scatter the almonds over the cake mixture.
  • Heat the oven to 425 degrees F and cook for 45 minutes, until the fruit is hot and the cake is cooked through.
  • Serve warm with custard or ice cream.

Nutrition Facts : Calories 524, Fat 29.5, SaturatedFat 15.7, Cholesterol 167.2, Sodium 560.5, Carbohydrate 57.7, Fiber 1.6, Sugar 35.5, Protein 7.8

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