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.
- 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
- Preheat oven to 400 degrees.
- In a large bowl, whisk flour, ¼ 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.
Adapted from Saveur.
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