Blueberry Slump Recipe Southern Living

BLUEBERRY SLUMP

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.

SKILLET BLUEBERRY SLUMP

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.

STOVE TOP BLUEBERRY SLUMP

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.

BLACKBERRY SLUMP

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.