Nectarine and Blueberry Slump Recipe
Like a stovetop cobbler, the slump and its fraternal twin the grunt combine sweetened fruit with dumplings (in this case, cornmeal), which fall or “slump” into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls and drizzled with heavy cream.
For the dumplings:
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons yellow cornmeal (fine or medium ground)
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon plus 1/8 teaspoon fine salt
- 1/2 teaspoon ground ginger
- 3/4 cup half-and-half
- 3 tablespoons unsalted butter, melted and slightly cooled
For the filling:
- 5 medium nectarines, pitted and cut into eighths (about 4 cups)
- 3 cups blueberries (about 1 1/2 pints)
- 2 tablespoons granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- Heavy cream
- Stir together the flour, cornmeal, sugar, baking powder, salt, and ginger in a large mixing bowl to combine and break up any lumps. Mix the half-and-half and melted butter together in a small bowl until evenly combined. Pour the half-and-half mixture over the flour mixture and stir until just combined (the dough will resemble a cornbread batter). Set aside.
For the filling:
- In another large bowl, gently fold the nectarines, blueberries, sugar, and lemon juice together, then transfer the mixture to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until the fruit starts to release some of its juice, about 6 minutes.
- Drop 8 large dollops of the dumpling batter over the fruit mixture and reduce the heat to medium low. Simmer, covered, until the dumplings are cooked through and the juices are bubbling, about 20 to 30 minutes.
- Remove the lid and continue cooking until the dumplings are springy to the touch and no longer sticky, about 5 minutes more. Serve warm, drizzled with heavy cream.