Blackberry Slump


2¼ cups flour
1½ cups sugar
2 tbsp. unsalted butter, cut into ½" cubes, chilled, plus 8+ tbsp. melted for greasing
½ tsp. baking powder
½ tsp. kosher salt
½ cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed blackberries
Vanilla ice cream, for serving


To make crumb topping, combine ¼ cup flour, ¼ cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Place ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top.


A slump (or grunt) is a biscuit-topped fruit dessert that is cooked stovetop as opposed to in the oven. This recipe is from the Four Swallows restaurant on Bainbridge Island,Washington and was featured in Saveur magazine as one of their favorite desserts. 


Other Names:

Blackberry Grunt


8 servings


Thursday, September 5, 2013 - 4:34pm


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