Nectarine And Blueberry Slump |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Like stovetop cobblers, the slump and its fraternal twin the grunt combine sweetened fruit and unassuming cornmeal dumplings, which fall or slump into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls and drizzled with heavy cream. Read more . By Kate Ramos Ingredients:
for the dumplings |
1 cup all-purpose flour |
1/4 cup plus 2 tablespoons yellow cornmeal (fine or medium ground) |
1/4 cup plus 2 tablespoons granulated sugar |
1 teaspoon baking powder |
3/4 teaspoon kosher salt |
1/2 teaspoon ground ginger |
3/4 cup half-and-half |
3 tablespoons unsalted butter, melted and slightly cooled |
for the filling |
5 medium nectarines, pitted and cut into eighths (about 4 cups) |
3 cups blueberries (about 1 1/2 pints) |
2 tablespoons granulated sugar |
2 tablespoons freshly squeezed lemon juice |
Directions:
1. For the dumplings: Whisk together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to break up any lumps. In a small bowl, combine half-and-half and melted butter. Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter). Set aside.
2. For the filling: In another large bowl, gently fold together nectarines, blueberries, sugar, and lemon juice and transfer to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
3. Drop eight large dollops of batter over fruit mixture and reduce heat to medium low. Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
4. Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more. Serve warm, drizzled with heavy cream.
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