BLACKBERRY SLUMP

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Blackberry Slump image

Make and share this Blackberry Slump recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/4 cups flour
1 1/2 cups sugar
2 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled
8 tablespoons unsalted butter, melted, plus more for greasing
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 lb fresh blackberries (or frozen and thawed)

Steps:

  • Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
  • Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
  • In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
  • In a large measuring cup, whisk together melted butter and wine; set aside.
  • In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.

Nutrition Facts : Calories 457, Fat 16.3, SaturatedFat 9.6, Cholesterol 91, Sodium 153.2, Carbohydrate 70.4, Fiber 4, Sugar 40.6, Protein 6.2

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