Triple Berry Slump

Stirrin' It Up: Triple Berry Slump (March 31)

Prep Time: 1 Hour

Yields: 6 Servings


Slumps are the plain Jane cousins of cobblers. They are normally covered and cooked on the stovetop so that the dough steams and becomes fluffy rather than browning as a cobbler crust does in the oven. Old timers say that this softened dough "slumps down into the fruit," giving the dish its name. Our recipe is great with any fruit mix, but our Louisiana pallet prefers strawberries, blackberries and blueberries as the perfect slump combination.

Ingredients for Fruit Filling:

2 cups blueberries

2 cups sliced strawberries

2 cups blackberries

¾ cup granulated sugar

2 tbsps cornstarch

¼ tsp ground cinnamon

½ cup cranberry juice

1 tbsp lemon juice

1 tbsp grated lemon zest

Ingredients for Dough:

1 cup flour

1 tsp baking powder

¼ tsp salt

3 tbsps cold butter, cut into pieces

? cup milk

½ tbsp granulated sugar

¼ tsp ground cinnamon

sweetened whipped cream for topping, optional


In a 10-inch, cast iron skillet, blend together fruit, ¾ cup granulated sugar, cornstarch and ¼ teaspoon cinnamon. Stir in cranberry juice, lemon juice and zest. Place over medium-high heat, bring to a simmer and cook 2–3 minutes or until fruit just begins to soften and release their juices, stirring occasionally.

To make dough, combine flour, baking powder and salt in the bowl of a food processor. Add butter and pulse until mixture resembles cornmeal. Add a scant ? cup milk to the flour mixture and pulse until evenly incorporate. NOTE: The dough should be very soft and slightly wet. If necessary, stir in a little more milk. Let dough stand 1–2 minutes until it firms up slightly. Using several wet soup spoons, scoop dough in 1-inch mounds on top of fruit, spacing the portions evenly. Return to burner and adjust the heat to a low simmer. Cover the skillet tightly with a lid and simmer 18–20 minutes or until dumplings are puffy and cooked through. In a small bowl, mix together ½ tablespoon granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle cinnamon and sugar mixture over the dough. Remove from heat, uncover and let cool 30 minutes. Serve warm in dessert bowls with sweetened cream, whipped cream or ice cream. You may refrigerate any remaining dessert up to 4 days.