- Yield 6 servings
- Prep 20 mins
- Cook 45 mins
It's not a cobbler, or a crumble, or even a grunt, but this pastry-topped fruit casserole is a close relation.
The difference between slumps and grunts is that the former are usually baked and the latter steamed in a closed container.
- 3 pints ripe blackberries
- 3/4 cup sugar
- 2 cups plus 1 tablespoon, all-purpose flour, divided
- Grated rind from 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons bourbon or 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3/4 teaspoon salt, divided
- 6 tablespoons cold unsalted butter, cut into small pieces, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Preheat the oven to 375F.
- Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add lemon rind and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
- Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
- Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.
Recipe by Damon Lee Fowler.