over 4 years ago
This recipe was sent to us by Tiffany from Atlanta whose mother made this dish before her. Although she baked her version, we prefer to cook ours on the stovetop for a more traditional slump. Drizzle servings with cream or top with dollops of crème fraiche, if you like.
Serves 4 to 6
- 1 pint raspberries
- 1 pint blackberries
- 1 pint blueberries
- 1/2 cup plus 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 6 tablespoons whole wheat pastry flour
- 6 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/3 cup milk
- 1/4 teaspoon freshly grated nutmeg
Put raspberries, blackberries, blueberries, 1/2 cup of the sugar, salt and 1/4 cup water into a 4-quart pot and bring to a boil over medium-high heat. Reduce heat to medium-low.
Put 2 tablespoons of the remaining sugar, cinnamon, baking powder and flours into a bowl and stir well to combine; set aside.
Put butter and milk into a small pot and heat over medium heat just until butter is melted and milk is warm, about 2 minutes. Add to flour mixture and stir just until combined to form a batter.
Drop batter by the spoonful over simmering berries to form 6 large dollops.
Sprinkle with remaining 1 tablespoon sugar and nutmeg then cover and cook over medium heat until biscuits are cooked through and fruit is bubbling, about 15 minutes. Scoop onto plates and serve.
- 304 calories
- 8g total fat
- 4g saturated fat
- 17mg cholesterol
- 192mg sodium
- 57g carbohydrate (11g dietary fiber, 25g sugar)
- 6g protein