Wednesday, June 16, 2010

Blackberry Slump

This is a great recipe when you are craving a cobbler on a hot day, but you don't want to use your oven as this cobbler is cooked on the stove top. Which is perfect for when it is too hot to bake.

Blackberry Slump

Adapted from Williams-Sonoma New England Cookbook

2 pt (1lb) blackberries

3/4 cup sugar

1/4 cup fresh lemon juice

2 teaspoon grated lemon zest


1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, melted

1/4 cup buttermilk

In a Dutch oven or heavy saucepan with a tight fitting lid, combine the berries, sugar, lemon juice and lemon zest. Stir and set aside.

For the biscuits, stir together flour, sugar, baking powder, baking soda and salt. Stir in the melted butter and buttermilk briefly to form a soft, lumpy dough.

Set the pan with the berries in it over high heat, cover and bring to a boil. Once the berries have come to a boil, uncover and stir to ensure the sugar has melted and reduce the heat to medium-low. Drop spoonfuls of biscuits onto the simmering berries, spacing them evenly. Cover and simmer gently until the biscuits are firm and dry to the touch. Do not remove the lid too often as it is the steam that cooks the biscuits.

Spoon the slump into bowls and serve with vanilla ice cream, cream or whipped cream.

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