BLUEBERRY SLUMP
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! -Eleanore Ebeling, Brewster, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 228 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 361mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
MIXED BERRY SLUMP
Make and share this Mixed Berry Slump recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the berries, sugar, orange juice, and butter in a nonreactive, heavy-bottomed saucepan or Dutch oven.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Cook until the berries give off their juices, about 5 minutes.
- Stir in the dissolved cornstarch and return to the boil.
- Reduce the heat to medium-low.
- Meanwhile, make the dumplings.
- Whisk the flour, sugar, baking powder, and salt in a bowl.
- Add the butter, and using a pastry blender or a large fork, cut the butter into the flour mixture until the mixture looks crumbly with a few pea-sized pieces of butter.
- Mix the milk and vanilla in a measuring cup and stir into the flour mixture.
- Drop the dough by heaping teaspoons into the simmering berries to make 16 dumplings.
- Cover the saucepan and simmer until the dumplings are cooked through, about 20 minutes.
- Remove the pan from the heat and let stand, with the lid ajar, to cool slightly, about 10 minutes.
- Serve the berries warm in individual bowls, each serving topped with 2 dumplings and a scoop of ice cream.
Nutrition Facts : Calories 628.7, Fat 18.7, SaturatedFat 11.4, Cholesterol 47.8, Sodium 183.2, Carbohydrate 112.2, Fiber 5.6, Sugar 25.9, Protein 7.7
BLACKBERRY SLUMP
Categories Fruit Dessert Bake Blackberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
BERRY SLUMP
This delicious warm dessert from BBC Good Food magazine is super easy to prepare, thanks to mixed frozen berries and the food processor for mixing up the topping. I used Europe's Best 4 Berry Mix but you may use any combination of fresh or frozen mixed berries to make this.
Provided by Irmgard
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, whiz together the butter, 4 oz. sugar, flour, eggs, milk and 1 teaspoons vanilla extract until smooth.
- Lightly grease a 7" x 11" oblong baking dish and add the frozen berries.
- Sprinkle with the 2 tablespoons sugar and the remaining vanilla extract.
- Dollop over the cake mixture, then smooth 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 the almonds over the cake mixture.
- Heat the oven to 425 degrees F and cook for 45 minutes, until the fruit is hot and the cake is cooked through.
- Serve warm with custard or ice cream.
Nutrition Facts : Calories 524, Fat 29.5, SaturatedFat 15.7, Cholesterol 167.2, Sodium 560.5, Carbohydrate 57.7, Fiber 1.6, Sugar 35.5, Protein 7.8
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FAMILY CLASSICS: BUSIA’S BLUEBERRY SLUMP - THE …
From theoriginaldish.com
Estimated Reading Time 3 mins
- Preheat the oven to 375°F. Grease a 2-quart baking dish with butter. Gently toss the blueberry with half of the sugar and pour into the prepared dish.
- Combine the flour, baking powder, salt, and remaining sugar in a mixing bowl. Use a fork to toss and combine.
- In a small saucepan, combine the butter and milk. Heat over low heat until the butter has melted. Add the warm milk mixture and vanilla to the dry ingredients. Use a wooden spoon to combine.
- Spread the batter over the blueberries. Bake for 45 minutes, or until the top is nicely browned. Let cool for 5 minutes. Spoon the slump onto plates and serve with a scoop of vanilla ice cream alongside.
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