When it’s blueberry season, all thoughts (at least at my house) turn to pie or cobbler. Except when it’s so hot outside the asphalt is melting and the last thing you want to do is turn on the oven.
Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you’re from some parts)
A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling.
On top of that hot blueberry lava you drop dumpling batter and cover the pot. The steam gently cooks the dumplings to fluffy, tender, biscuity clouds. No need to brown the dumplings, they’re perfect as is.
Serve with a generous helping of vanilla ice cream which conveniently will start melting as soon as it touches the hot berries, creating its own creamy blueberry sauce.
My father dreams of this dessert and keeps hinting to me to make more. I think you’ll like it too.
Blueberry Slump Recipe
Ingredients
Dumplings:
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tbsp sugar
- 2 Tbsp butter
- 1/3 cup milk
Blueberries:
- 4 cups of fresh or frozen blueberries
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/3 cup water
- Vanilla ice cream or whipping cream for serving
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