A slump (sometimes called a grunt) is reminiscent of a very simple cobbler. However, the dough is dropped over the fruit and it cooks on the stovetop instead of being baked. The method results in very light, puffy steamed dumplings on top rather than the crisp, browned biscuit dough that typically adorns a cobbler. The recipe calls for various berries or plums (or a combination) in addition to the tart pie cherries to round out the flavor and brighten the sour cherry color. Recipe by Nancy Baggett.
Make Ahead Tip: Best the first day, but will keep, covered, in the refrigerator for up to 2 days. Serve at room temperature or reheat to slightly warm in a 250 degrees F oven or microwave.
- For the Fruit:
- 3/4 cup sugar, plus more to taste
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/2 cup cranberry juice cocktail or orange juice
- 1/2 teaspoon freshly grated lemon zest
- 4 cups fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries (see Sources)
- 1 3/4 cups blueberries, blackberries and/or chopped (unpeeled) purple plums
- For the Dough:
- 1 cup all-purpose flour
- 1/3 cup whole-wheat pastry flour (see Sources)
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 tablespoons unsalted butter, very cold, cut into bits
- 2 tablespoons canola oil
- 3/4 cup nonfat buttermilk, plus more as needed
- 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish
- Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.cherrystop.net.
To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of a knife or use a cherry pitter, available at most stores that sell kitchen equipment.
Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
FOR THE FRUIT:
Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch nonreactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note). Stir in the cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
FOR THE DOUGH:
Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a medium bowl. Add the butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3-4 minutes to firm up slightly.
Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17-20 minutes. Cut into the center dumpling with a paring knife to check for doneness. Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
301 calories; 8g total fat; 3g total saturated fat; 10mg cholesterol; 295mg sodium; 56g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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