Strawberry Slump Recipes

STRAWBERRY RHUBARB SLUMP

Steps:

• In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
• Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
• Serve in shallow bowls, topped with whipped cream.

STRAWBERRY SLUMP

Steps:

• In a medium sauce pan mix water with sugar and lemon juice.
• Bring to a boil.
• Add strawberries. Cover, reduce heat and simmer 5 minutes.
• In a mixing bowl combine flour, the 4 Tbsps. sugar, baking soda, and salt.
• Cut in butter with a pastry blender.
• Stir in sour milk with a fork till ingredients are just moistened. Drop by teaspoonfull into the simmering strawberry liquid.
• Cover and let simmer about 12 minutes. (Do NOT lift cover.)
• Serve wit thick cream or ice cream.

BERRY SLUMP

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.

MIXED BERRY SLUMP

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.