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Blackberry Slump picture

Blackberry Slump

Hailing from New England, a slump is a fruit dessert and a cousin of the cobbler. It differs, however, because the filling becomes more cake-like than a cobbler.

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  • For the topping:
  • 1/4 cup flour
  • 1/4 cup granulated sugar
  • 2 tablespoons butter, chilled and cut small
  • For the filling:
  • butter and flour for greasing the pan
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (4 ounces) butter, melted
  • 1/2 cup dry white wine (such as pinot Grigio)
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 pound fresh or frozen (thawed) blackberries
  • Vanilla ice cream for serving (optional)

Serves 8 to 10

  1. Preheat the oven to 350F.
  2. Make the topping by combining the 1/4 cup of flour, 1/4 cup of sugar and 2 tablespoons of chilled butter in the bowl of a food processor. Process until the mixture assumes the appearance of coarse breadcrumbs (about 10 seconds.) Alternatively, place the ingredients in a medium bowl and use a pastry cutter or your fingers to combine the butter into the flour and sugar. Refrigerate the topping while you assemble the filling.
  3. Grease an 8-inch by 8-inch baking dish with butter. Add about a tablespoon of flour and roll the flour around the baking dish so that it sticks on all sides. Turn the dish upside down and tap the dish to remove excess flour.
  4. In a medium bowl combine the 2 cups flour, baking powder and salt. Whisk to incorporate all ingredients.
  5. In a separate bowl whisk together the melted butter and wine. Set aside.
  6. In a large bowl whisk together the 1 1/4 cups sugar, vanilla and eggs until the eggs are pale and thick. Add the wine mixture to the eggs and whisk until the batter is smooth.
  7. Add the flour mixture to the batter and stir just until combined.
  8. Pour the batter into the prepared baking dish. Sprinkle the berries evenly across the top, and then sprinkle the reserved topping on top of the berries.
  9. Place the baking dish on a baking sheet and bake the slump until the top is golden brown and the filling is bubbly, about 1 hour. Let cool for 15 to 30 minutes before serving with a scoop of vanilla ice cream, if you like.