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This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.
Ingredients
8 to 10 servings
Filling:
Drop Biscuits:
Filling:
Step 1
Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stovetop casserole dish. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. DO AHEADCan be made 2 hours ahead.Let stand at room temperature.
Drop Biscuits:
Step 2
Whisk flour, 2 tablespoons sugar, baking soda, and sea salt in medium bowl to blend. Add butter and rub in with fingertips until very coarse meal forms (butter pieces will be reduced to size of small peas). Add buttermilk and stir just until dough comes together (dough will be slightly wet). Mix remaining 2 tablespoons sugar and cinnamon in small bowl to blend.
Step 3
Return dried fruit mixture to simmer. Using generous 1/4 cup biscuit dough for each, scoop 8 mounds of dough atop simmering fruit mixture, spacing apart. Sprinkle cinnamon sugar over each biscuit. Cover skillet tightly and simmer over medium-low heat until biscuits are puffy and cooked through (tester inserted into center of biscuits comes out clean), about 12 minutes. Remove skillet from heat. Let slump stand uncovered 15 minutes.
Step 4
Meanwhile position rack in upper third of oven at least 6 inches from heat source and preheat broiler. Broil slump just until biscuit tops are light golden, watching closely to prevent burning, 1 to 2 minutes.
Step 5
Divide fruit slump among bowls. Pour chilled cream over each and serve.
Nutrition Per Serving
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Reviews (3)
Back to Top这道菜是德licious! I made it for a family reunion, and it was so flavorful and interesting; great for a cold winter night. I switched the proportions of wine and water, because I didn't want it too wine-y (lots of little kids). Definitely will make again :)
clairzie123
Ann Arbor, MI
1/29/2011
All i can say is... wow. What a crowd pleaser. It's the perfect dinner party dessert for a cold night. You can prep it ahead of time and when the time comes to cook it it's simply mixing the biscuit dough, dropping it in, and cooking it. 20 min and you are serving your guests and amazing, hot, and delicious dessert. HIGHLY recommended. After one try it has entered my permanent recipe collection.
tblasko
Boston, MA
1/24/2011
This is delicious, not too sweet, and relatively easy to make. I'll make this again and again.
Anonymous
Portland, OR
3/25/2010