Blackberry Slump Recipes

BLACKBERRY SLUMP

Steps:

• Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
• In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
• In a large measuring cup, whisk together melted butter and wine; set aside.
• In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.

BLACKBERRY SLUMP

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.

BLACKBERRY SLUMP

Steps:

• Preheat the oven to 375°F.
• Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add zest and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
• Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
• Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.

BLACKBERRY SLUMP

Steps:

• Make crumb topping:
• In food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.
• Make cake:
• Preheat oven to 375°F. Butter and flour 9- by 13-inch glass baking dish.
• In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.
• In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.
• Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.

SEATTLE DINER'S BLACKBERRY SLUMP

Steps:

• Preheat oven to 375.
• In greased baking dish pour in berries and sprinkle with 1 1/2 cups sugar. Use less if the berries are very sweet.
• In a separate bowl combine the other ingredients.
• Pour flour mix over berries. Bake 45 minutes or until the crust is light brown and bubbly.
• Serve with fresh whipped cream and/or vanilla ice cream. And don't forget to tip the waitress.

BLACKBERRY SLUMP

Steps:

• 1. In a large saucepan with a lid, combine blackberries, water, lemon zest, lemon juice and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer uncovered for 5 minutes.
• 2. Meanwhile, blend flour, sugar, baking powder and salt in a mixing bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse meal. Add milk and mix until ingredients are just moistened. Do not overmix.
• 3. Drop 6 equal spoonfuls of dough into simmering berry sauce. Cover and cook over low heat for 10 minutes or until dumplings are done. DO NOT lift the lid.
• 4. Spoon dumplings and sauce into serving bowls and serve hot.