Best Mixed Berry Slump Recipes

Mixed-Berry Slump image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 13

7 1/2 ounces blueberries (1 1/2 cups)
6 ounces raspberries or blackberries (1 1/2 cups)
12 strawberries, hulled, and halved or quartered if large (1 1/2 cups)
1/2 cup plus 2 tablespoons packed light-brown sugar
1/4 cup plus 1 tablespoon water
1/2 vanilla bean, split and scraped, pod reserved
Salt
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup buttermilk

Steps:

Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod, and a pinch of salt to a simmer in a saucepan over medium heat. Cook, covered, for 5 minutes. Whisk together cornstarch and remaining tablespoon water; add to berries. Simmer for 1 minute. Let stand while making dough.
Mix together remaining 2 tablespoons sugar, the flour, baking soda, grated nutmeg, and 1/8 teaspoon salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod. Serve warm.

Mixed Berry Slump image

Provided by ratherbeswimmin

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

4 pints mixed berries, such as blueberries, blackberries, raspberries, hulled sliced strawberries
3/4 cup sugar (or more to taste)
1/2 cup fresh orange juice
4 tablespoons unsalted butter
2 tablespoons cornstarch, dissolved in 1/4 cup water
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled and thinly sliced
2/3 cup whole milk
1/2 teaspoon vanilla extract
vanilla ice cream

Steps:

Combine the berries, sugar, orange juice, and butter in a nonreactive, heavy-bottomed saucepan or Dutch oven.
Bring to a boil over medium heat, stirring to dissolve the sugar.
Cook until the berries give off their juices, about 5 minutes.
Stir in the dissolved cornstarch and return to the boil.
Reduce the heat to medium-low.
Meanwhile, make the dumplings.
Whisk the flour, sugar, baking powder, and salt in a bowl.
Add the butter, and using a pastry blender or a large fork, cut the butter into the flour mixture until the mixture looks crumbly with a few pea-sized pieces of butter.
Mix the milk and vanilla in a measuring cup and stir into the flour mixture.
Drop the dough by heaping teaspoons into the simmering berries to make 16 dumplings.
Cover the saucepan and simmer until the dumplings are cooked through, about 20 minutes.
Remove the pan from the heat and let stand, with the lid ajar, to cool slightly, about 10 minutes.
Serve the berries warm in individual bowls, each serving topped with 2 dumplings and a scoop of ice cream.