Blackberry Slump
CATEGORIES
INGREDIENTS
- Servings: 6
- Blackberry Stew:
- 5 cups fresh or frozen blackberries
- 2/3 cup granulated sugar
- 2/3 cup water
- 1 tsp. vanilla extract
- Sweet Dumplings:
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup (a little over half a stick/4.8 oz./68g) unsalted butter, chilled, cut into 1/2-inch pieces
- 1/2 cup plus 3 tablespoons milk
- 1 pint vanilla ice cream, preferably homemade
DIRECTIONS
- Blackberry Stew:
- In a 10-inch skillet, bring the blackberries, sugar, and water to a boil over medium heat, stirring occasionally to help dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 5 minutes.
- Stir in the vanilla extract.
- Sweet dumplings:
- Sift the flour, sugar, baking powder, and salt into a medium bowl.
- Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles course meal.
- Stir in the milk just until a soft dough forms.
- Drop the dough by heaping tablespoons into the simmering stew, making 12 dumplings.
- Simmer, uncovered, for 10 minutes.
- Then cover, and simmer until the dumplings are cooked through, 10 to 12 minutes.
- Divide the slump evenly among six dessert bowls. Top each with a scoop of vanilla ice cream, and serve immediately.
RECIPE BACKSTORY
This recipe for Blackberry Slump comes from "Kwanzaa: An African-American Celebration of Culture and Cooking," by Eric V. Copage
Cook's Notes:
A slump is a cousin of the baked cobbler, only simmered on top of the stove. It must be served hot from the skillet, preferably with a big scoop of the best vanilla ice cream you can find.