Monday, March 6, 2017

Mixed Berry Slump
1C flour
2 Tbsp. sugar
2-1/2 tsp. baking powder
1 Tbsp. lemon zest
pinch salt
2 Tbsp. unsalted butter
1/4C buttermilk
1 egg, beaten
½ tsp. vanilla

2 Tbsp. unsalted butter
2 pints raspberries
1 pint blackberries
1C sugar
1/4C brandy or orange juice
2 Tbsp. fresh lemon juice
3 Tbsp. cornstarch

vanilla ice cream or cream

For the dough:   Combine flour, sugar, baking powder, zest and salt together in a food processor.  Pulse in butter.  Mix buttermilk, egg and vanilla together and pulse in just until combined.

For the filling:   Heat butter in a pan over medium-high heat, add berries, sugar and brandy and bring to a boil.  Reduce heat to
medium-low.  Simmer until fruit begins to break down, about 3 minutes.  Combine lemon juice and cornstarch until mixture forms a smooth slurry.  Stir slurry into fruit; simmer mixture until filling thickens.  
mixed berry slump

Drop tablespoonfuls of batter onto fruit filling (an ice cream scoop works well for this).  Try to keep dumplings from touching each other.  Cover slump with skillet lid; reduce heat to medium-low.  Simmer slump until a toothpick inserted into a dumpling comes out clean, about 25 minutes.  Let cool 5 – 10 minutes.  Spoon into bowl, dumpling sides up.  Serve with ice cream or cream.
MAKES:  6 servings (2 dumplings each)

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