Nectarine and Blueberry Slump Recipe
By
Kate Ramos
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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.
INGREDIENTS
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
For serving
- Heavy cream
INSTRUCTIONS
For the dumplings:
- 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.
This continues to be a favorite in our house. As good as the first time!
NYCkaren: You could make this ahead of time and just warm it up on the stove or let it simmer while you eat your main course. The thing that makes this dish so great is that it's pretty indestructible- it requires little attention.
Like DebitNM, I also used a LeCrueset dutch oven over the stovetop. I served mine with frozen tart yogart since it was what I had on hand. I also used frozen blueberries. Really great flavors, very yummy. I imagine you could take as many short cuts as needed or make it with limes and other fruit. It's simple, fun, easy and tasty. I really liked this one.
I didn't like this at all. A cobbler is just as easy and much more tasty.
This sounds good but I'm curious about the timing. For those of you who have made it, did you finish cooking it before sitting down to dinner? Or did you put it on the stove and serve your main dish while dessert was bubbling away?
I made this last night. I substituted peaches for the nectarines and skinned them before slicing [dip in boiling water for 45 seconds and then into ice bath and skin slips right off]. I also used Saigon Cinnamon instead of the ginger.
I made it in a 5 qt LaCrueset Dutch Oven which worked perfectly.
It got rave reviews!! The dumplings were tasty and the fruit was excellent. Served with Vanilla Ice Cream and the heavy cream. A keeper for sure. Thanks.
I tried this and loved it. I used an apple for one of the peaches and 1/2 milk and sour cream because I didn;t have the half and half. It worked and it was really good.