Strawberry Slump Recipes

BLACKBERRY SLUMP

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.

STRAWBERRY SOUP I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

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.

MIXED-BERRY SLUMP

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.

STRAWBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish.
• Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.
• Bake in the preheated oven until bubbly and light brown, about 45 minutes.

STOVETOP STRAWBERRY DUMPLINGS

Steps:

• Combine the strawberries and sugar in a 4-quart saucepan, stirring to coat. Let stand 15 minutes, stirring occasionally, until juicy.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Work the cold pieces of butter into the flour mixture with your fingers, breaking up the pieces of butter until the mixture resembles coarse meal with pea-sized pieces of butter.
• Bring the strawberries to a boil over medium heat.
• Stir the milk into the flour-butter mixture just until combined to form a thick, sticky batter. Add the batter to the boiling berries. Stir once or twice and then reduce the heat to low and securely cover the pan. (See Kelly's Notes.) Let cook for 15 to 18 minutes until the puffed up dumplings appear dry on top.
• Let dumplings sit for 5 minutes before serving. Top dumplings with homemade whipped cream or a scoop of vanilla ice cream (optional).

STRAWBERRY SLUMP

Steps:

• In a medium sauce pan mix water with sugar and lemon juice.
• Bring to a boil.
• Add strawberries. Cover, reduce heat and simmer 5 minutes.
• In a mixing bowl combine flour, the 4 Tbsps. sugar, baking soda, and salt.
• Cut in butter with a pastry blender.
• Stir in sour milk with a fork till ingredients are just moistened. Drop by teaspoonfull into the simmering strawberry liquid.
• Cover and let simmer about 12 minutes. (Do NOT lift cover.)
• Serve wit thick cream or ice cream.

STRAWBERRY RHUBARB SLUMP

Steps:

• In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
• Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
• Serve in shallow bowls, topped with whipped cream.

BERRY SLUMP

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.

ABC SLUMP

Steps:

• In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream.

STRAWBERRY FLUMMERY

Steps:

• Blend cornstarch with a little of the milk, stir into a sauce pan containing the rest of the milk, the sugar, and the salt.
• Bring to a boil and continue cooking over medium heat until mixture becomes thick. (Stir constantly).
• Stir a cup of the hot milk mixture into the beaten egg yolk.Then stir this back into the saucepan.
• Continue cooking 2-3 minutes more.
• Remove pan from heat and add vanilla.
• Pour into serving bowl.
• Cover tightly and refrigerate several hours.
• Arrange sliced berries evenly over top of pudding just before serving.