You are here: Home » Recipes » Blackberry Slump Blackberry Slump Kitchen Tested 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail The difference between slumps and grunts is that the former are usually baked and the latter steamed in a closed container. Ingredients 3 pints ripe blackberries3/4 cup sugar2 cups plus 1 tablespoon, all-purpose flour, divided Grated rind from 1 lemon1 tablespoon lemon juice2 tablespoons bourbon or 1 teaspoon vanilla extract1 teaspoon cinnamon3/4 teaspoon salt, divided6 tablespoons cold unsalted butter, cut into small pieces, divided2 teaspoons baking powder1/2 teaspoon baking soda1 cup buttermilk Instructions 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.