This classic summer dessert is made entirely on the stovetop.
Apparently, this dessert goes back to colonial days.
In Rhode Island, slump is used.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
In Massachusetts, grunt is more common.
Yes, berries cooked with sugar, topped with dumplings.
(You should have seen my dad’s face when I explained the dessert I made for him.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
The way he lit up when the word “dumpling” was mentioned was priceless.)
Soft, fluffy dumplings, bathed in sweet, tart, ruby berries, and doused with cream.
Dad practically ate the whole batch!
Elise Bauer
This recipe uses blackberries because that’s what I happened to have, but you could use any berry.
Traditionally in New England native blueberries are used.
I do recommend serving this with cream or vanilla ice cream.
Elise Bauer
Blackberries can be quite tart, which the cream can help cut.
Cut the butter into small cubes and add to the flour.
Add the milk all at once and stir until the flour is just moistened.
Elise Bauer
Handling the dough as little as possible, form into a shaggy ball.
Heat until boiling, stirring a few times so that the berries are well coated with the sauce.
You should have enough dough for 6 dumplings.
Elise Bauer
Cover the pot and reduce the heat to low to maintain a simmer.
Cook for 25 minutes without peeking at the dumplings.
Place the dumplings in serving bowls and top with the berries.
Serve with cream or ice cream.
Serve hot or chilled.
