Blackberry Slump Recipe | SAVEUR

Blackberry Slump

A cousin of the cobbler, this summery dessert came to us from the now shuttered Four Swallows restaurant on Bainbridge Island, Washington.

Blackberry Slump
A cousin of the cobbler, this dessert gets a boozy addition of white wine in the filling, adding a crisp richness to the tart blackberries.
serves 8


2 14 cups flour
1 12 cups sugar
2 tbsp. unsalted butter, cut into 12" cubes, chilled, plus 8 tbsp. melted and more for greasing
12 tsp. baking powder
12 tsp. kosher salt
12 cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed blackberries
Vanilla ice cream, for serving


To make crumb topping, combine 14 cup flour, 14 cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top.