Blackberry Slump
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
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Credit: Todd Coleman
2 1⁄4 cups flour
1 1⁄2 cups sugar
2 tbsp. unsalted butter,
cut into 1⁄2" cubes, chilled,
plus 8 tbsp. melted and
more for greasing
1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed
blackberries
Vanilla ice cream, for serving
1. To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and 2 tbsp. chilled and 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.
2. 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.
MAKES 8 SERVINGS
Is the point that a Slump is thin or syrupy--I ask in response to the tip of addind tapioca to thicken. Thanks.