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Fall Fruit Slump

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A cousin of crisps and crumbles, slumps consist of fruit baked on the stovetop with pillowy dumplings steamed on top. A berry lambic is particularly delicious in this recipe, but a cranberry ale, cider or perry would be right at home in the pot. Top with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.

Makes: 8

  • 1 cup berry lambic or other fruit beer
  • 23 cup sugar
  • 2 tablespoons cornstarch
  • 2 apples, peeled and diced
  • 2 pears, peeled and diced
  • 1 12-ounce package cranberries
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1¼ teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • ¾ cup buttermilk


• PREPARETHEFRUIT: In a Dutch oven or large high-sided skillet, whisk together the lambic, sugar and cornstarch. Bring the liquid to a boil over high heat, and stir in the apples, pears and cranberries. Simmer 5 minutes and remove from heat.

• MAKETHEDUMPLINGS: In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, cinnamon, baking soda and salt. Using your fingers, rub the butter into the dry ingredients until the mixture resembles a coarse meal. Stir in the buttermilk with a fork until the dough just comes together.

• Coat two soup spoons with cooking spray, and use them to drop the dumpling mixture into 8 dumplings on top of the fruit mixture (7 dumplings around the pot’s edges, and one in the center). Bring the pot to a simmer, cover and cook 15 minutes. Uncover and continue cooking until the dumplings are puffy and cooked through, about 10 minutes more. Let cool 20 minutes before serving.


Choose a Fruit Lambic for this recipe

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