True New England Blueberry Slump
True New England Blueberry Slump
By Jim Bailey |
February 18, 2019 5:17 pm
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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1/2 cup
flour
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1/2 teaspoon
baking soda
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1/4 teaspoon
nutmeg
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2 tablespoons
cold butter or margarine, melted
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1/4 cup
milk or buttermilk
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1 quart
fresh or frozen blueberries
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3/4 cup
brown sugar, divided
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1/4 cup
orange juice
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2 teaspoons
vanilla
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2 tablespoons
cornstarch
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2 tablespoons
lemon or lime juice
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1
Make slump topping by placing flour, 1/3 cup brown sugar, baking soda and nutmeg in a large bowl and blending well.
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2
Add butter and milk, stirring until it is just blended, It may be lumpy, but that is fine. Set aside.
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3
In a large saucepan, add berries, 1/2 cup brown sugar, orange juice and vanilla.
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4
Bring to a boil over medium-heat, crushing berries as they are cooking. Cook, uncovered and stirring once or twice, for 1 minute.
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5
Meanwhile, whisk cornstarch with lemon juice and add to blueberry mixture, stirring very well.
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6
Reduce heat to low and dollop tablespoons dough over the top.
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7
Cover and simmer about 10 minutes, or until the dumplings are soft, airy and spongy to the touch.
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8
Remove from heat to serve hot.
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