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blackberry slump

(1 rating)
Kitchen Crew
By Kitchen Crew

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!

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

Ingredients For blackberry slump

  • TOPPING
  • 1 1/2 c
    all-purpose flour
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    granulated sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/3 c
    cold unsalted butter, cut into cubes
  • 1 c
    cold buttermilk
  • BLACKBERRY FILLING
  • 2 Tbsp
    cornstarch
  • 1/4 c
    freshly squeezed lemon juice
  • 4 1/2 c
    blackberries
  • 1/2 - 2/3 c
    granulated sugar
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground cardamom
  • zest of 1 lg
    lemon
  • 2 tsp
    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
    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
    2
    Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until pea-sized.
  • dough comes together
    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
    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
    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
    6
    Pour the cornstarch slurry and vanilla extract over the berries and again gently toss to coat. Set aside for 10 minutes.
  • blackberries cooked
    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
    8
    Drop the chilled dough in heaping spoonfuls, about 2 to 3 tablespoons each, over the berry filling.
  • lid on
    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
    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
    11
    Serve warm with vanilla ice cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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