Blackberry Slump Recipes

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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.

JUANITA'S BLACKBERRY DUMPLINGS



Juanita's Blackberry Dumplings image

My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.

Provided by charlo

Categories     Desserts

Time 1h5m

Yield 12

Number Of Ingredients 10

1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
¼ cup shortening
1 egg yolk
5 tablespoons milk

Steps:

  • Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
  • Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
  • Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
  • Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g

BLACKBERRY SLUMP



Blackberry Slump image

Make and share this Blackberry Slump recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/4 cups flour
1 1/2 cups sugar
2 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled
8 tablespoons unsalted butter, melted, plus more for greasing
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 lb fresh blackberries (or frozen and thawed)

Steps:

  • Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
  • Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
  • In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
  • In a large measuring cup, whisk together melted butter and wine; set aside.
  • In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.

Nutrition Facts : Calories 457, Fat 16.3, SaturatedFat 9.6, Cholesterol 91, Sodium 153.2, Carbohydrate 70.4, Fiber 4, Sugar 40.6, Protein 6.2

BLACKBERRY SLUMP



Blackberry Slump image

Provided by Geraldine Ferraro

Categories     Berry     Egg     Dessert     Bake     Blackberry     Vanilla     White Wine     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

For crumb topping
2 1/2 cups sugar
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
For cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup dry white wine, room temperature
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2 (16-ounce) bags frozen blackberries or 4 cups fresh blackberries, frozen on sheet pan for 1 hour
Accompaniment: vanilla ice cream

Steps:

  • Make crumb topping:
  • In food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.
  • Make cake:
  • Preheat oven to 375°F. Butter and flour 9- by 13-inch glass baking dish.
  • In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.
  • In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.
  • Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.

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.

SEATTLE DINER'S BLACKBERRY SLUMP



Seattle Diner's Blackberry Slump image

Serve with Fresh vanilla ice cream and some fresh whipped cream from the Retro Diner cookbook by Linda Everett

Provided by drhousespcatcher

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 quart blackberry, washed and stemmed
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 cup all-purpose flour
1/2 cup milk
1/8 teaspoon salt
4 tablespoons sugar
4 tablespoons melted butter

Steps:

  • Preheat oven to 375.
  • In greased baking dish pour in berries and sprinkle with 1 1/2 cups sugar. Use less if the berries are very sweet.
  • In a separate bowl combine the other ingredients.
  • Pour flour mix over berries. Bake 45 minutes or until the crust is light brown and bubbly.
  • Serve with fresh whipped cream and/or vanilla ice cream. And don't forget to tip the waitress.

Nutrition Facts : Calories 637.1, Fat 13.7, SaturatedFat 8.1, Cholesterol 34.8, Sodium 307.6, Carbohydrate 127.2, Fiber 8.5, Sugar 94.7, Protein 6.4

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

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.

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Top Asked Questions

How do you make slump with wild blueberries?
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 In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil.
What can I do with blackberries?
Blackberries can be quite tart, which the cream can help cut. This recipe uses blackberries, but you could easily use any berry you would like, such as blueberries, raspberries, or strawberries. 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.
How to make blueberry dumplings with blueberries?
Directions In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Drop dough by spoonfuls onto berries (makes six dumplings).
What is a slump?
Etymology aside, what's cool about slumps is that they are like cobblers, except they're made on the stove-top instead of the oven, and they have dumplings instead of biscuits. Yes, berries cooked with sugar, topped with dumplings.

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