Fruit slumps: Slumps cook on the stove – chicagotribune.com
(If you don’t have access to huckleberries, you can substitute blueberries. …
Huckleberry slump
Prep: 20 minutesCook: 30 minutesMakes: 6 servings
This is a colonial New England specialty that has become a part of the culinary tradition of the Pacific Northwest. Adapted from “Northwest Bounty” by Schuyler Ingle and Sharon Kramis.
6 cups huckleberries or blueberries
1 cup sugar plus 1 teaspoon
1/4 cup orange juice
1 teaspoon cinnamon
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 stick (1/4 cup) chilled butter, cut into small pieces
1/2 cup half-and-half or milk
1 cup whipping cream
1/8 teaspoon freshly grated nutmeg
1 Combine huckleberries, 1 cup of the sugar, orange juice and cinnamon in a large saucepan. Heat huckleberries to a boil over medium-high heat. Cook until slightly thickened, 5 minutes.
2 Mix together flour, salt and baking powder in a medium bowl; cut in butter until size of peas. Add half-and-half; mix lightly to form a soft dough. Drop dough by spoonfuls onto huckleberries; cover. Reduce heat to a simmer. Simmer until dumplings are cooked through, 30-40 minutes.
3 Meanwhile, whip cream with the remaining 1 teaspoon of the sugar and nutmeg until soft peaks form. Serve slump in shallow bowls with the whipped cream.
Nutrition information
Per serving (with 2-tablespoon dollop of whipped cream): 450 calories, 29% of calories from fat, 16 g fat, 10 g saturated fat, 48 mg cholesterol, 73 g carbohydrates, 5 g protein, 218 mg sodium, 1 g fiber
READ FULL STORY