Old-time classic desserts are making a comeback thanks to their simplicity and comfort-food factor. Crumbles, buckles, grunts and slumps are all variations of fruit combined with sugar and a crumble or dumpling topping.
Slumps are particularly fun to make since they require few ingredients and are cooked right on the stove-top. This vintage dessert gets its name from the batter dumplings that “slump” into a layer of simmering fruit.
Our pear and cherry slump combines the contrasting flavors of these two crowd-pleasing fruits. The cherries also add some vivid color!
Recipe Development and Photography: Williams-Raines
- 4 cups diced and peeled Bosc pears (about 3 large pears)
- 1 1/2 cups fresh or frozen dark red cherries, pitted
- 1/2 teaspoon grated fresh ginger
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon fresh lemon juice
- 1 cup of all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup buttermilk
- 1 teaspoon sugar
- Start by making the fruit filling. Combine the pears, cherries, ginger, sugar, water and lemon juice in a 10-inch skillet over high heat and bring to a boil. Reduce the heat and simmer uncovered until the mixture thickens and the pears are tender, about 15 minutes.
- While the fruit is cooking, make the dumplings. Combine the flour, baking powder, baking soda and salt in a mixing bowl, stir to combine. Add the melted butter and buttermilk and stir until it comes together and the flour is just incorporated.
- Drop spoonfuls of dumpling batter on top of the still simmering fruit, sprinkle the teaspoon of sugar over the batter and cover tightly with a lid or aluminum foil, and continue simmering until the dumplings are cooked through, about 10 minutes.
- Remove from heat, serve warm or at room temperature with a big scoop of vanilla ice cream.
- Leftover slump can be stored in an airtight container in the refrigerator for a day or two, reheat before serving.