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.

Blackberry Slump
Mark Boughton Photography / styling by Teresa Blackburn

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


  1. Preheat the oven to 375F.
  2. 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.
  3. 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.
  4. 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.



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