- Course: Dessert
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 56 Times
Slumps and cobblers are both fruit desserts topped with biscuit dough and baked. The difference? A slump is topped with dropped biscuits more like dumplings and a cobbler uses cut-out biscuits. Both are traditionally served with heavy cream poured over the top. If you’d like to turn this into a nectarine and blueberry cobbler, pit and slice eight small ripe nectarines (you should have a generous 4 cups) and combine them with a pint of blueberries for the filling.
- 3 pints ripe blueberries, picked over, or 6 cups frozen blueberries
- ½ cup water
- ½ cup sugar
- 4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 1¾ cups all-purpose flour
- 3 tablespoons sugar, plus additional for sprinkling
- 1 tablespoon salt
- 1 cup heavy (whipping) cream, plus additional cream or milk for brushing
STEP 1: Preheat the oven to 450°F. Have ready a 1½ quart shallow baking dish.
STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat. Reduce the heat and simmer for 5 minutes, or until the berries are softened. Transfer the mixture to the baking dish.
STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted. Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.
STEP 4: On a lightly floured surface, knead the dough several times. Pat the dough out to ¾ inch thick and, with a 2½-inch cutter cut out 6 rounds. Gather the scraps together and pat out again if necessary. Arrange on top of the berries, brush with cream, and sprinkle with sugar.
STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly, and serve warm.
© 2006 Lori Longbotham
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