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
Serves: 6-8
Ingredients
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1
cup blueberries, washed and dried
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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...), yield should be about 1 ½ cups OR equal amount of strawberries, hulled and chopped
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2
teaspoons lemon zest, divided
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6
tablespoons unsalted butter, plus more for buttering your dish
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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)
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2
tablespoons medium grind gluten free stone-ground cornmeal
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1 1/2
teaspoons baking powder
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1/2
teaspoon kosher salt
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7
tablespoons sugar, divided
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1/2
cup well-shaken buttermilk
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2
large eggs
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3
tablespoons crème fraiche
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1
tablespoon maple syrup
Directions
- 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
More Great Recipes:
Grains|Fruit|Spring|Summer|Gluten-Free|Dessert|Breakfast
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