Maple Mixed Berry Buttermilk Slump

A slump is stovetop cobbler. The slump dumplings are pillowy soft, the cardamom compliments the berries, and the maple gives the dish a New England depth of flavor. If you don't want to turn on the stove, this recipe will work with a cast iron pan on a grill or a campfire.
By / Photography By Jennifer Bakos | June 28, 2016

Ingredients

For the filling
  • 6 cups fresh or frozen blueberries, raspberries and/or blackberries
  • ½ cup sugar
  • ¼ cup maple syrup
  • Zest and juice of one lemon
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water NOTE: If using frozen berries, double the amount of corn starch
  • ¼ teaspoon ground cardamom
For the slump dumplings
  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cardamom
  • 4 tablespoons (½ stick) unsalted butter, diced and chilled
  • 1½ cups buttermilk
  • Granulated maple sugar (optional)
  • Vanilla ice cream for serving

Preparation

To make the filling, combine all of the ingredients in a heavy bottomed skillet at least 12-inches in diameter with a tight fitting lid. Bring mixture to a simmer over medium heat, stirring constantly until the sugar dissolves. Remove mixture from the heat.

To make the dumpling dough, whisk together flour, sugar, baking powder, salt, baking soda and cardamom. Add butter, coat pieces with flour and use fingers to pinch the butter into the dry ingredients until they are the size of peas. Stir in the buttermilk until the dough just comes together.

Gently plop the dough in eight equally sized dumplings into the simmering blueberry mixture. Sprinkle maple sugar, if using, over the dumplings. Place the pan back on the stove with a tight fitting lid. Bring the mixture to a simmer over medium heat and continue to simmer for 18 to 22 minutes, or until the dumplings are puffy and cooked through to the center. Remove cover and let cool for 15 minutes before serving with vanilla ice cream.

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Ingredients

For the filling
  • 6 cups fresh or frozen blueberries, raspberries and/or blackberries
  • ½ cup sugar
  • ¼ cup maple syrup
  • Zest and juice of one lemon
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water NOTE: If using frozen berries, double the amount of corn starch
  • ¼ teaspoon ground cardamom
For the slump dumplings
  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cardamom
  • 4 tablespoons (½ stick) unsalted butter, diced and chilled
  • 1½ cups buttermilk
  • Granulated maple sugar (optional)
  • Vanilla ice cream for serving
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