The cherry blueberry slump is an old-fashioned, homey dessert that is pure fruity comfort food at its best. Since it cooks on the stove top, make a slump rather than a cobbler to keep your kitchen cool and still enjoy a fruity dessert.
6cupsfresh pitted cherries and fresh blueberrieswashed
1cupfruit juice such as cranberrycherry or blueberry
½cupgranulated sugar
1 ½Tablespoonscornstarch
¼teaspoonfine sea salt
¼teaspoonfreshly ground mahleboptional
For the Dumplings
1cupall purpose flour
scant 1/4 cup granulated sugar
2teaspoonsbaking powder
¼teaspoonfine sea salt
3Tablespoonsunsalted butter
¾cupwhole milk
Instructions
For the Fruit
In a 9" skillet, combine all the ingredients and toss well.
Heat over medium heat and bring to a boil.
Allow to simmer for 15 minutes.
For the Dumplings
In a medium bowl, whisk together flour, sugar, baking powder and salt.
Cut the butter into small pieces and then rub into the dry ingredients until mealy. You don't need big chunks of butter showing, but if you have a couple, that's okay. Nothing bad will happen.
Pour in the milk and fold together gently but thoroughly. Allow to sit for a couple of minutes to thicken up.
Drop the dough/batter by large spoonfuls onto the bubbling fruit. It's okay to have fruit showing between the dumplings.
Put a lid on the skillet, adjust heat to a simmer, and let the slump cook for about 20-22 minutes.
Dumplings will be firm to the touch but slightly sticky. Remove the lid and cook an additional 5 minutes to let the dumplings dry.
Cool to warm before serving with a dollop of very lightly sweetened, softly whipped cream, a bit of sour cream, or some creme fraiche. Or ice cream.