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blackberry slump

(1 RATING)
157 Pinches 12 Photos
Kitchen Crew
Kitchen Crew
Submitted on Jun 6, 2024

While the term “slump” when referencing a dessert might seem a little off, we promise you this blackberry slump is nothing short of comforting and delicious. Similar to a cobbler, a slump is a fruit-based dessert with a biscuit-like topping. Different from a cobbler, a slump is cooked over the stovetop instead of baking in the oven, which really comes in handy during warmer months when turning your oven on is less than ideal. But no peeking! The key to a perfectly steamed slump is leaving the lid on while the topping cooks. And of course, always serve with vanilla ice cream!

prep time 45 Min
cook time 20 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • TOPPING
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup cold unsalted butter, cut into cubes
  • 1 cup cold buttermilk
  • BLACKBERRY FILLING
  • 2 tablespoons cornstarch
  • 1/4 cup freshly squeezed lemon juice
  • 4 1/2 cups blackberries
  • 1/2 - 2/3 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • zest of 1 large lemon
  • 2 teaspoons vanilla extract
  • vanilla ice cream, for serving

How To Make blackberry slump

Test Kitchen Tips
Use 1/2 cup to 2/3 cup sugar in the blackberry filling, depending on the sweetness of the blackberries and your personal taste.
  • whisk dry ingredients
    Step 1
    To prepare the topping, whisk the flour, kosher salt, sugar, baking powder, and baking soda together in a medium bowl.
  • cut in the butter
    Step 2
    Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until pea-sized.
  • dough comes together
    Step 3
    Add the buttermilk and gently stir until just combined and a slack dough comes together; be careful not to over mix. Place the dough uncovered in the fridge.
  • cornstarch slurry
    Step 4
    To make the filling, combine the cornstarch and lemon juice in a small bowl or glass measuring cup to make a slurry; set aside.
  • blackberries with sugar
    Step 5
    Add the blackberries to a large bowl. Sprinkle the sugar, kosher salt, ground spices, and lemon zest over the berries and gently toss to coat.
  • blackberries tossed
    Step 6
    Pour the cornstarch slurry and vanilla extract over the berries and again gently toss to coat. Set aside for 10 minutes.
  • blackberries cooked
    Step 7
    Transfer the berries and any released juices into an 11 to 12-inch skillet that has a tight-fitting lid. Bring the berries to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, until the berries just begin to soften and the juices thicken slightly, about 5 minutes. Remove the skillet from the heat.
  • drop the topping on by the spoonful
    Step 8
    Drop the chilled dough in heaping spoonfuls, about 2 to 3 tablespoons each, over the berry filling.
  • lid on
    Step 9
    Place the lid on the skillet and cook over low heat until the biscuits are cooked through, 18 to 20 minutes. (Make sure you don't take a peek! Be sure to keep the lid on so that the steam can build and cook the biscuits.)
  • finished slump
    Step 10
    Remove the lid and allow the slump to cool for 10 to 15 minutes before spooning into bowls.
  • scooped into bowls with vanilla ice cream
    Step 11
    Serve warm with vanilla ice cream.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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