📝 About This Recipe
A classic New England heritage dessert, the Slump is a charmingly rustic cousin to the cobbler, named for the way it 'slumps' onto the plate when served. Unlike baked cobblers, this dish is prepared on the stovetop, where tender dumplings steam atop a bubbling sea of jammy, spiced fruit. This version pairs tart wild blueberries with a hint of lemon and nutmeg for a comforting, soul-warming treat that captures the essence of early American farmhouse cooking.
🥗 Ingredients
The Fruit Base
- 5 cups Wild Blueberries (fresh or frozen; if frozen, do not thaw)
- 3/4 cup Granulated Sugar
- 1/2 cup Water (substitute with apple cider for deeper flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
The Dumplings
- 1 1/2 cups All-Purpose Flour (leveled)
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder (ensure it is fresh)
- 1/2 teaspoon Salt (fine sea salt)
- 3 tablespoons Unsalted Butter (cold, cut into small cubes)
- 3/4 cup Whole Milk (cold)
- 1/2 teaspoon Vanilla Extract
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or a wide Dutch oven (about 10-12 inches), combine the blueberries, 3/4 cup sugar, water, lemon juice, lemon zest, cinnamon, and nutmeg.
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2
Place the skillet over medium heat and stir gently to combine the ingredients as the sugar begins to dissolve.
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3
Bring the fruit mixture to a steady boil, then reduce the heat to low and let it simmer for about 5 minutes until the berries burst and the liquid slightly thickens.
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4
While the fruit simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
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5
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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6
In a small measuring cup, stir the vanilla extract into the cold milk.
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7
Make a well in the center of the dry ingredients and pour in the milk. Stir with a fork just until a soft, sticky dough forms. Do not overmix, or the dumplings will be tough.
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8
Check your simmering fruit; it should be bubbling gently. Using two spoons or a small cookie scoop, drop rounded tablespoons of dough onto the surface of the boiling fruit.
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9
Space the dumplings about an inch apart, as they will expand significantly while steaming. You should get about 6 to 8 dumplings.
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10
Cover the skillet with a tight-fitting lid. This is crucial—the steam trapped inside is what cooks the dumplings and makes them fluffy.
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11
Cook, undisturbed, for 15 minutes. Do not lift the lid during this time, or the steam will escape and the dumplings may collapse.
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12
After 15 minutes, lift the lid. The dumplings should be puffed, dry to the touch on top, and a toothpick inserted into a dumpling should come out clean.
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13
Remove the skillet from the heat and let it sit uncovered for 5 minutes before serving. This allows the fruit sauce to thicken further.
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14
Spoon a generous portion of warm berries into a bowl and top with a fluffy dumpling.
💡 Chef's Tips
Use a lid that fits tightly; if yours is loose, place a clean kitchen towel between the pan and the lid to seal the steam in. Avoid overworking the dumpling dough; stop stirring as soon as the flour streaks disappear for the lightest texture. If using frozen berries, there is no need to thaw them, but you may need to add 2-3 extra minutes to the initial fruit simmer time. For a touch of crunch, sprinkle a little turbinado sugar over the dumplings immediately after removing the lid. Feel free to swap half the blueberries for blackberries or raspberries for a 'bumbleberry' variation.
🍽️ Serving Suggestions
Serve warm with a generous pour of chilled heavy cream or half-and-half. Top with a scoop of high-quality vanilla bean ice cream for a hot-and-cold contrast. Add a dollop of lightly sweetened whipped cream with a pinch of lemon zest. Pair with a hot cup of Earl Grey tea or a glass of chilled dessert wine. A drizzle of local honey over the dumpling adds a lovely floral note.