Blackberry Slump
Photography by Todd Coleman

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

Yield: serves 8


  • 2 14 cups flour
  • 1 12 cups sugar
  • 2 tbsp. unsalted butter, cut into 1/2″ 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


  1. To make crumb topping, combine 1⁄4 cup flour, 1⁄4 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.
  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.