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Author Notes: I made a slump for the first time a few weeks ago. It was such an easy and delicious dessert; with fresh seasonal fruit in the starring role, cloaked in a light, sweet batter, my son declared that when he turns six next month, he wants a birthday slump instead of cake! That night I adapted Amanda’s Nectarine Slump recipe, subbing mango and blueberries for the nectarines and using gluten free flour mix. Here, I have wedded my version of her slump with spoonbread and the result is a delectable summer dessert that comes together in a pinch (and is gluten free to boot!). Here in Hawaii, we are enjoying a banner mango season – they are beautiful and plentiful at the market – however, if you cannot find mangoes where you live, strawberries would make a different, but equally delicious summer slump. Note: In lieu of finely ground cornmeal or corn flour, you could also whir the medium grind cornmeal in a food processor until it is soft and fine. I like combining the two different grinds for a feather light corn cake with the tiniest bit of crunch and body. - gingerroot
- 1 cup blueberries, washed and dried
- 1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog/6517-how-to-slice-a-mango), yield should be about 1 ½ cups OR equal amount of strawberries, hulled and chopped
- 2 teaspoons lemon zest, divided
- 6 tablespoons unsalted butter, plus more for buttering your dish
- 3/4 cup fine grind gluten free stone-ground cornmeal or corn flour – I used Bob’s Red Mill brand (do not substitute mesa, which is soaked in lime)
- 2 tablespoons medium grind gluten free stone-ground cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 7 tablespoons sugar, divided
- 1/2 cup well-shaken buttermilk
- 2 large eggs
- 3 tablespoons crème fraiche
- 1 tablespoon maple syrup
- Preheat your oven to 375° F.
- Butter a 9-inch ceramic deep-dish pie plate or similar dish. Gently toss blueberries and mango cubes with 1 T sugar and 1 t lemon zest in dish. Arrange fruit in a mostly single layer.
- Melt butter in a bowl in the microwave (about 30 seconds). Set aside.
- In a medium bowl, combine cornmeals, baking powder, and salt, remaining zest and remaining sugar. Whisk dry ingredients together thoroughly to combine.
- Add melted butter to dry ingredients, using a spatula to scrape out the bowl. Fold until combined. Fold in remaining ingredients (buttermilk through maple syrup); making sure each is uniformly mixed into batter before adding the next.
- Pour the batter over fruit and bake for 35-38 minutes, or until slump is fragrant, top is golden, and a toothpick inserted in the center comes out clean.
- Serve and enjoy slump warm with vanilla ice cream. It occurred to me that if by chance you had any leftovers, it would make a divine and slightly indulgent breakfast (whip cream optional).
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
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