It is widely thought that the “slump” originated in early New England and was named such because as the fruit bakes it changes shape and the dough slumps irregularly over the top. Some cooks insist that a slump is cooked on the top of the stove like a grunt, but the following recipe for Apple Blackberry Slump, which was adapted from a recipe first published in Gourmet Magazine in 1967, is baked. The crust is not biscuit or shortcrust pastry like in a cobbler, or streusel-type like in a crisp or crumble – it is actually a batter that can be easily whisked in a bowl.
Tart apples are the key to the not-too-sweet filling; use Granny Smith or similar. Blackberries add color and texture, but blueberries or raspberries can be substituted if blackberries aren’t available. Since this slump is quick to put together, it can be made as a weeknight treat and can be baking while the rest of dinner is being prepared.
2 cups fresh blackberries
4 cups tart apples, peeled, cored, and sliced
1 cup sugar
2 tablespoons lemon juice
1/4 cup sugar
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup softened butter
3/4 cup milk
- Preheat the oven to 375°.
- Mix the berries and apples in a deep round (at least 2 quart) casserole dish.
- Sprinkle the 1 cup sugar and lemon juice over the top.
- Whisk the 1/4 cup sugar, flour, baking powder, salt, and cinnamon together; stir in the softened butter and milk.
- Pour the mixture evenly over the fruit.
- Bake in the preheated oven for 45-50 minutes or until the top is golden and the fruit is bubbling around the edges.
- Remove from the oven and serve warm or at room temperature with whipped cream or ice cream.
Amount Per Serving
Calories 306 Calories from Fat 63
Percent Total Calories From: Fat 21% Protein 4% Carb. 76%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 19 mg
Sodium 209 mg
Total Carbohydrate 58 g
Dietary Fiber 3 g
Sugars 31 g
Protein 3 g
Vitamin A 7% Vitamin C 21% Calcium 0% Iron 4%