Blackberry Slump

Blackberry Slump
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 45 mins

The difference between slumps and grunts is that the former are usually baked and the latter steamed in a closed container.


3pints ripe blackberries
3/4cup sugar
2cups plus 1 tablespoon, all-purpose flour, divided
Grated rind from 1 lemon
1tablespoon lemon juice
2tablespoons bourbon or 1 teaspoon vanilla extract
1teaspoon cinnamon
3/4teaspoon salt, divided
6tablespoons cold unsalted butter, cut into small pieces, divided
2teaspoons baking powder
1/2teaspoon baking soda
1cup 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.

Nutritional Info *per serving

  • Glycemic Load 17.13
  • Calories 450
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 710mg
  • Potassium 350mg
  • Carbohydrate 75g
  • Fiber 9g
  • Sugars 34g
  • Protein 8g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 50%
  • Calcium 20%
  • Iron 15%