We’ve all heard of cobbler, the delicious fruity dessert, but have you ever heard of slump? Also called grunts or pandowdy, slump is a stovetop cobbler variation from Canada. Much like its baked relative, slump consists of a cooked fruit filling with a caky topping, though in this case, much more like dumplings than biscuits. The dish is cooked on the stovetop with a lid, the top cooking from the hot fruit below and the steam trapped above. This method gives the dumpling top a soft, sticky texture that pairs well with the gooey fruit filling. This is an excellent recipe for situations where you might not have an oven available, like when you’re staying at a camp or roasting something big. We used white nectarines for our slump, but it would work with any summer fruit, like peaches, plums, or blackberries!
On the Ingredients
- Nectarines are actually a type of smooth-skinned peach. They’re very similar in flavor to peaches but are a little sweeter. Nectarines are nutritious fruits with lots of fiber, potassium, vitamin B3, vitamin C, and copper and small amounts of vitamin A, lutein, zeaxanthin, manganese, zinc, iron, magnesium, and phosphorous. (More on the health benefits).
- Buttermilk is the liquid left over after churning cream into butter. However, getting buttermilk this way is relatively rare in the West. Buttermilk, as we know it, is a fermented dairy product that is mainly water, lactose, and casein. It’s tangy, a little sour, and acidic. Though It can be enjoyed as a drink on its own, in America, it is more commonly used for baking things like biscuits, pancakes, and other things leavened with baking soda, which reacts to the acid in the buttermilk. Making custard out of buttermilk probably originated in the Depression era, when some ingredients were harder to come by. It gives the custard a depth of flavor with a light tang that compliments the sweet fruit beautifully.
Summer Fruit Slump (Stovetop Cobbler)
6-8
servings10
minutes40
minutes50
minutesWe’ve all heard of cobbler, the delicious fruity dessert, but have you ever heard of slump? Also called grunts or pandowdy, slump is a stovetop cobbler variation from Canada. Much like its baked relative, slump consists of a cooked fruit filling with a caky topping, though in this case, much more like dumplings than biscuits. The dish is cooked on the stovetop with a lid, the top cooking from the hot fruit below and the steam trapped above. This method gives the dumpling top a soft, sticky texture that pairs well with the gooey fruit filling. This is an excellent recipe for situations where you might not have an oven available, like when you’re staying at a camp or roasting something big. We used white nectarines for our slump, but it would work with any summer fruit, like peaches, plums, or blackberries!
Ingredients
- Filling Ingredients
3 pounds of fresh fruit (such as peaches, nectarine, plums, or berries)
1/3 cup granulated sugar or 1/4 cup golden monkfruit sweetener
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/2 tsp salt
2 tbsp lemon juice
1/4 cup water (if you’re using stone fruit)
- Topping Ingredients
1 1/2 cup flour
2 tbsp granulated sugar or golden monk fruit sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/2 cup butter (chilled)
1 cup buttermilk (chilled)
Directions
- Wash the fruit and, depending on the type of choice, slice it into bite-sized pieces. In a medium bowl, toss the filling ingredients (besides the water) with the fruit, coating it thoroughly.
- Transfer the fruit to a medium-sized skillet or dutch oven and turn it onto medium-low heat. If you’re using stone fruit like nectarine or peach, add the water. Let the fruit begin to cook, frequently stirring, so the juices don’t stick to the bottom of the pan.
- Allow it to simmer for about 10 minutes until the fruit is getting soft and the juices have thickened.
- Mix the dry portion of the topping together in a bowl. Cut the butter into small pieces and work it into the flour with your fingers until it is the texture of a coarse meal. Add the chilled buttermilk and vanilla extract and mix until just incorporated.
- Pour the batter over the cooking fruit, evenly distributing it. Cover with a tight-fitting lid and allow it to simmer for 20-30 minutes or until the top is cooked through.
- Let the slump sit for 15 minutes before serving warm with vanilla ice cream or whipped cream.
