This old-fashioned dessert—also known as a slump or grunt—is made by simmering fruit and sugar with dumplings, which soak up the sweet syrup as they cook. Be careful not to overmix the dough; it should be slightly lumpy, not smooth.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine cherries and 1/3 cup sugar in a large skillet with a tight-fitting lid. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until liquid is syrupy, 8 to 10 minutes.
Step 2
Meanwhile, in a small bowl, combine cinnamon and remaining tablespoon sugar. In another bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
Step 3
Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit in skillet; sprinkle with cinnamon-sugar.
Step 4
Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream, if desired.
VARIATION
Step 5
To make this recipe with frozen berries, replace the cherries with 2 packages (16 ounces each) blueberries, blackberries, or strawberries (or a combination).
