Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you’re from some parts)
What Is a Slump?
A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling. On top of that hot blueberry lava you drop dumpling batter and cover the pot. The steam gently cooks the dumplings to fluffy, tender, biscuity clouds. No need to brown the dumplings, they’re perfect as is. Serve with a generous helping of vanilla ice cream which conveniently will start melting as soon as it touches the hot berries, creating its own creamy blueberry sauce. My father dreams of this dessert and keeps hinting to me to make more. I think you’ll like it too.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons butter
1/3 cup milk
For the blueberries:
4 cups fresh or frozen blueberries
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/3 cup water
Cut the butter into small cubes and use your clean hands to work the pieces of butter into the flour until the mixture resembles a coarse meal. Make a well in the center and add the milk. Mix together with a fork or wooden spoon just until the dough comes together. Form it into a ball. It should be rather shaggy. Do not knead or over work it or the dumplings will be tough. Do not uncover to peek at the dumplings while cooking! The dumplings need the steady steam and pressure from being covered to cook properly so they are light and fluffy.
