Recipe: Blueberry Slump

Blueberry Slump
rec.food.cooking/Sam Waring (1994)
Source: The Washington Post; June 22, 1994
Falling Into a Summer Slump? by Lisa Cherkasky
Yield: 6 servings

FRUIT FILLING
2/3 cup sugar
1 tbsp cornstarch
1 tbsp red-wine vinegar
1/2 cup brandy
6 cups blueberries, fresh

DUMPLINGS
1 cup flour
2 tsp baking powder
1 tbsp sugar
1/4 tsp ground cloves
1/4 tsp ground mace or nutmeg
1/4 tsp salt
2 tbsp butter, sweet, cold; cut into small pieces
1/2 cup milk

Filling:
Whisk together the sugar and cornstarch in a wide 3-quart nonreactive saucepan. Whisk in the vinegar. Very gradually whisk in 1/2 cup of water and the brandy. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes without stirring. Stir in the berries and return to a simmer. Cook for 2 more minutes. Remove from the heat and set aside.

Batter:
Combine the flour, baking powder, sugar, cloves, mace (or nutmeg) and salt in a medium mixing bowl. Add the butter and use a pastry blender or 2 table knives to cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Add 1/2 cup of the milk and stir it in quickly. The batter should be quite moist and soft. If necessary, stir in more milk, 1 tablespoon at a time.

Assembly:
Uncover the filling and use a large spoon to drop the batter in mounds onto the filling, forming 6 dumplings. Bring the slump to a simmer over medium heat and cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes.

Let the slump cool for 30 minutes. To serve, spoon the dumplings into bowls and top with the fruit, plus cream, vanilla custard sauce or ice cream, if desired.