Blueberry Slump Recipes

SKILLET BLUEBERRY SLUMP

Steps:

• Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally., Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.

BERRY SLUMP

Steps:

• In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all 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 over the almonds.
• Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.

STOVE TOP BLUEBERRY SLUMP

Steps:

• In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
• Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
• Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.