This classic New England Blueberry Slump recipe is a cousin to the cobbler, served with dumplings on top instead of biscuits.
Served throughout New England for generations, it’s a dish that every generation needs to experience at least once!
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For the Topping
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 tablespoons cold butter or margarine, melted
- 1/4 cup milk or buttermilk
For the Slump
- 1 quart fresh or frozen blueberries
- 3/4 cup brown sugar, divided
- 1/4 cup orange juice
- 2 teaspoons vanilla
- 2 tablespoons cornstarch
- 2 tablespoons lemon or lime juice
- 1 Make slump topping by placing flour, 1/3 cup brown sugar, baking soda and nutmeg in a large bowl and blending well.
- 2 Add butter and milk, stirring until it is just blended, It may be lumpy, but that is fine. Set aside.
- 3 In a large saucepan, add berries, 1/2 cup brown sugar, orange juice and vanilla.
- 4 Bring to a boil over medium-heat, crushing berries as they are cooking. Cook, uncovered and stirring once or twice, for 1 minute.
- 5 Meanwhile, whisk cornstarch with lemon juice and add to blueberry mixture, stirring very well.
- 6 Reduce heat to low and dollop tablespoons dough over the top.
- 7 Cover and simmer about 10 minutes, or until the dumplings are soft, airy and spongy to the touch.
- 8 Remove from heat to serve hot.