Blackberry Slump Recipe - NYT Cooking - The New York Times

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Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

A berry slump is a member of the crisp, crumble and cobbler family, but one that doesn’t require an oven and takes less than 30 minutes from start to finish. Lightly sweetened fruit is cooked in a skillet on the stove and then topped with biscuit dough. Once the pan is covered, the steam created by the bubbling fruit helps cook the biscuits. This recipe calls for cream biscuits, simplifying the assembly process and bypassing the need to integrate cold butter into flour. It also calls for blackberries — but you may substitute any berry you’d like, though you might need an extra teaspoon of cornstarch if your fruit is extra juicy. An optional run under the broiler provides the biscuits with additional color and a crispier cap.

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Ingredients

Yield:6 to 8 servings

For the Dumplings

• 1½cups/190 grams all-purpose flour
• 2tablespoons granulated sugar
• 1tablespoon baking powder
• ¾teaspoon ground ginger
• Kosher salt (such as Diamond Crystal)
• 1cup/240 milliliters heavy cream
• 1large egg (optional)
• Turbinado or other coarse raw sugar for sprinkling, optional

For the Blackberries

• 1cup/200 grams granulated sugar
• 1½tablespoons cornstarch
• Kosher salt (such as Diamond Crystal)
• 6cups/834 grams blackberries, fresh or frozen

For Serving

• Heavy cream or ice cream (both optional)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

388 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 37 grams sugars; 6 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Make the dumplings: In a medium bowl, whisk together the flour, granulated sugar, baking powder, ginger and ½ teaspoon salt. Pour in the cream and stir with a spatula until combined.

2. Prepare the blackberries: In a 10-inch cast-iron skillet (or other shallow 2-quart dish that is both stovetop- and oven-safe), whisk together the sugar, cornstarch and ¼ teaspoon salt. Whisk in ¼ cup plus 2 tablespoons/90 milliliters water, and then stir in the berries. Cook over medium heat until bubbling and then simmer for about 5 minutes, stirring occasionally.

3. Portion the dough into about 16 small dumplings (about 1½ tablespoons/28 grams each) and decoratively top the fruit with them. Cover the skillet with a lid, if you have one (or a sheet of aluminum foil, or a heatproof plate wider than the cooking vessel), and cook the dumplings for 15 to 20 minutes, until a wooden skewer inserted in the center of one comes out clean and the tops are dry to the touch. Let sit for about 5 minutes to cool.

4. To give the dumplings a little optional extra color and texture, prepare an egg wash: Whisk the egg and ¼ teaspoon salt in a small bowl. Brush the dumplings with the wash, sprinkle with turbinado sugar and broil for 1 to 3 minutes, watching closely, until the dumplings are nicely browned.

5. Serve warm, with a drizzle of heavy cream or a scoop of ice cream, if desired. Fruit slump is best the day it is made, but will keep tightly wrapped in the refrigerator for up to 3 days. Reheat in a 300-degree oven for about 20 minutes.

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