CHERRY-CORNMEAL SLUMP (OR GRUNT)
Juicy cherries are right at home in this little-known riff on cobbler that's cooked on the stove instead of in the oven.
Provided by Mark Bittman
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Put the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
- Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
- When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 381 milligrams, Sugar 30 grams, TransFat 0 grams
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