new england blueberry slump

Making this lets me pretend I’m about to go strolling around Cape Cod in late Autumn. Slump, also called grunt or cobbler depending who you’re asking, is a classic New England dessert of fruit and biscuits. You’re about to see some blueberries in action, but I’m raring to try it again with raspberries.

New England Blueberry Slump
Serves 6-8

2 cups flour
1 and 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1 and 1/4 cups milk
1 and 1/2 pounds blueberries
1 cup orange juice
1/4 cup lemon juice
Vanilla ice cream

Preheat oven to 400 degrees. In a large bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Add butter and combine with fingers until small crumbles form. Add milk and mix into dough. Move dough to refrigerator for 20-30 minutes. Heat remaining sugar, blueberries, lemon juice, and orange juice in a 12″ cast-iron skillet on high heat.

Stir frequently until sugar dissolves.

Remove pan from heat and drop 2 inch balls of biscuit dough into berries.

Sprinkle dough with sugar and transfer skillet into oven for 25 minutes. Serve with vanilla ice cream.

new england blueberry slump

 

Print

Author: Rachel Schultz

Serves: 6-8

Ingredients

• 2 cups flour
• 1 and ¾ cups sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons butter
• 1 and ¼ cups milk
• 1 and ½ pounds blueberries
• 1 cup orange juice
• ¼ cup lemon juice
• Vanilla ice cream

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, whisk flour, ¼ cup sugar, baking powder, and salt. Add butter and combine with fingers until small crumbles form.
3. Add milk and mix into dough. Move dough to refrigerator for 20-30 minutes. Heat remaining sugar, blueberries, lemon juice, and orange juice in a 12″ cast-iron skillet on high heat.
4. Stir frequently until sugar dissolves.
5. Remove pan from heat and drop 2 inch balls of biscuit dough into berries.
6. Sprinkle dough with sugar and transfer skillet into oven for 25 minutes. Serve with vanilla ice cream.

3.2.1230

Modified from Saveur.