Blueberry Slump

Published: July 01, 2012

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.

Ingredients

2	cups flour
1¾	cups sugar, plus more for sprinkling
4½	tsp. baking powder
1	tsp. kosher salt
4	tbsp. unsalted butter, cubed and chilled
1¼	cups milk
1½	lb. blueberries
1	cup fresh orange juice
¼	cup fresh lemon juice
	Vanilla ice cream, for serving

Directions

1. Whisk together flour, ¼ cup sugar, baking powder, and ½ 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.

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 to 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.