blueberry slump! Classic New England dessert made on the stovetop with blueberries and steamed dumplings. Great way to beat the heat!
BE PICTURED IN; CHARACTERIZED IN:
When it’s blueberry season, everyone’s thoughts (at least for me) turn to pies or cobblers. Except when it’s so hot outside that the asphalt is melting and you definitely don’t want to turn on the oven.
What is a burglary?
A break-in is done entirely on the stove, you don’t have to heat the kitchen with your oven. In a saucepan, add blueberries, lemon, cinnamon, nutmeg, and sugar and heat until berries are bubbly.
Drip dumpling dough onto this hot blueberry lava and cover the pot. The steam gently cooks the dumplings into fluffy, tender biscuit clouds. You don’t need to brown the dumplings, they’re perfect just the way they are.
Serve with a generous helping of vanilla ice cream, which conveniently begins to melt as soon as it hits the hot berries, creating its own creamy blueberry sauce.
My father dreams of this dessert and keeps telling me to make more. I think you will like it too.
blueberry slump
ingredients
For the dumplings:
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1 Cup all purpose flour
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1 1/2 teaspoon baking powder
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1/2 teaspoon kosher salt
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2 tablespoon sugar
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2 tablespoon butter
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1/3 Cup milk
For the blueberries:
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4 cups fresh or frozen blueberries
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1/2 Cup sugar
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1 teaspoon floor Cinammon
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1/4 teaspoon floor nutmeg
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1 1/2 teaspoon lemon juice
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1 teaspoon Lemon peel
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1/3 Cup water
method
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Make the dumplings:
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the butter into small cubes and, using clean hands, work the pieces of butter into the flour until the mixture resembles a coarse flour.
Make a well in the middle and add the milk. Mix with a fork or wooden spoon until the dough comes together. Shape it into a ball. It should be pretty shaggy. Do not knead or overwork or the dumplings will become tough.
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Heat blueberries:
In a medium (2 quart) saucepan, combine blueberries, sugar, cinnamon, nutmeg, lemon juice, lemon zest, and water. Stir so that the berries are well coated with everything. Heat over high heat until the berries begin to boil.
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Add dumplings:
When the blueberry mixture is boiling, pull the lumps of dumpling dough off the dough ball and place them on top of the berries. The dough should be enough for 6 dumplings, so portion accordingly.
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Cover and cook:
Cover the pan and reduce the heat to maintain a gentle simmer. Boil 25 minutes.
Don’t uncover to peek at the dumplings while cooking! In order for the dumplings to be light and fluffy, they need consistent steam and pressure when covering to cook properly.
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Surcharge:
Portion into individual serving bowls and garnish with vanilla ice cream or drizzle with whipped cream.
| nutritional information (per serving) | |
|---|---|
| 252 | calories |
| 5g | Fat |
| 51g | carbohydrates |
| 3g | protein |
