A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking. This recipe first appeared in our June/July 2012 issue along with Nick Malgieri’s story Mother of the Blues.
- 2 cups flour
- 1 3⁄4 cups sugar, plus more for sprinkling
- 4 1⁄2 tsp. baking powder
- 1 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 1 1⁄4 cups milk
- 1 1⁄2 lb. blueberries
- 1 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- Vanilla ice cream, for serving
- Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
- Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.