Blueberry Slump

Name: Blueberry Slump
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups flour; 1 3 ⁄ 4 cups sugar, plus more for sprinkling; 4 1 ⁄ 2 tsp. baking powder; 1 tsp. kosher salt; 4 tbsp. unsalted butter, cubed and chilled; 1 1 ⁄ 4 cups milk; 1 1 ⁄ 2 lb. blueberries; 1 cup fresh orange juice; 1 ⁄ 4 cup fresh lemon juice; Vanilla ice cream, for serving

Serves
serves 8

TODD COLEMAN

A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a "slump," "grunt," or "cobbler," depending on who you're asking. This recipe first appeared in our June/July 2012 issue along with Nick Malgieri's story Mother of the Blues.

Ingredients

2 cups flour
1 ³⁄₄ cups sugar, plus more for sprinkling
4 ¹⁄₂ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¹⁄₄ cups milk
1 ¹⁄₂ lb. blueberries
1 cup fresh orange juice
¹⁄₄ cup fresh lemon juice
Vanilla ice cream, for serving

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Instructions

Step 1

Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

Step 2

Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.