A classic New England dessert, made on the stovetop with blueberries and steamed dumplings.
When it’s blueberry season, all thoughts (at least at my house) turn topieorcobbler.
Enter the New England classicBlueberry Slump!
Elise Bauer
(or Blueberry Grunt if you’re from some parts)
What Is a Slump?
A slump is made entirely on the stovetop, no need to heat the kitchen with your oven.
On top of that hot blueberry lava you drop dumpling batter and cover the pot.
Elise Bauer
The steam gently cooks the dumplings to fluffy, tender, biscuity clouds.
No need to brown the dumplings, they’re perfect as is.
My father dreams of this dessert and keeps hinting to me to make more.
Elise Bauer
I think you’ll like it too.
Make a well in the center and add the milk.
Mix together with a fork or wooden spoon just until the dough comes together.
Elise Bauer
Form it into a ball.
It should be rather shaggy.
Do not knead or overwork it or the dumplings will be tough.
Elise Bauer
Stir so that the berries are well coated with everything.
Heat on high heat until the berries start to boil.
You should have enough dough for 6 dumplings, so portion accordingly.
Elise Bauer
Cover the pan, and lower the heat to maintain a low simmer.
Cook for 25 minutes.
Do not uncover to peek at the dumplings while cooking!
Elise Bauer
Portion into individual serving bowls and top withvanilla ice creamor drizzle with whipping cream.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
