Recipe: Individual Blackberry Bourbon Slumps
With May upon us and hot days already starting to hit Los Angeles, we’ve started thinking about backyard BBQs and the abundance of fruit that summer brings. Then when we found blackberries on sale at the market for $1 per container, we decided to get a jump on summer and make some individual blackberry bourbon slumps. What’s a slump, you ask?
First off, we have to give credit where credit is due and if Joanna hadn’t posted about Chocolate Whiskey Pots de Creme (which we went out and made that day, OMG so delicious) we wouldn” t have been as hot to add alcohol our dessert, but it was such a nice punch of flavor that we knew wanted try some bourbon with blackberries.< p>But what’s a slump, you ask? Well, according to Emma, it’s similar to a grunt but instead of being steamed on the stove, it’s baked in the oven. We also wouldn’t blame you if you simply called it a cobbler, since the differences are few. In a slump, you fill dish with fruit (often berries) and cover it with a sweet biscuit or dumpling type dough and then you bake it. Slumps are called that because of the way the dessert will slump on the plate once you serve it. Since these are individual ramekins of slump, you’ll be missing out on that aspect.
We used this recipe from Relish as a jumping off point but opted for smaller portions and less sugar. The bourbon helps keep them from getting too sweet and it deepens the flavor of the fruit.
Individual Blackberry Bourbon Slumps
Serves four
2 containers of blackberries (we used 1 1/2 plus some strawberries)
1/2 cup sugar, divided
1 1/3 cups, plus 1 tablespoon, all-purpose flour, divided
Grated rind from 1 lemon
1/2 tablespoon lemon juice
2 tablespoons bourbon or 1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt, divided
4 tablespoons cold unsalted butter, cut into small pieces, divided
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup whole milk or buttermilk
Heat oven to 375°F.
Combine berries, half the sugar, 1 tablespoon flour, the lemon zest and juice, bourbon, cinnamon, 1⁄8 teaspoon salt and 2 tablespoons butter and mix carefully.
Spoon into 4 individual sized greased ramekins.
Mix the rest of the flour, sugar, salt, baking powder and baking soda in a large bowl. Cut in 2 tbsp of butter with a pastry blender or two knives until it looks like coarse meal. Add the milk and mix until it holds together.
Drop dough by large spoonfuls over the berries.
Put the ramekins on a baking sheet and put them in the oven. We baked ours for 20-25 minutes or until the tops were browned and the berries were bubbling.
Serve it warm with some freshly whipped cream.
(Images: Laure Joliet)