foodie mcfooderson

a home cook with notions & an appetite

king arthur flour blueberry slump

The CSA from Wayward Seed has been coming with blueberries of late.  While eating these out of hand (it was a snack today!) has been fantastic, finding things to cook them in has also been on the radar.

Enter the write-up that the King Arthur Flour Baker’s Companion gives to the Blueberry Slump: Louisa May Alcott named her home in Concord, Massachusetts, “Apple Slump,” perhaps because it evoked for her the same thing that her apple slump did: something warm and comforting, with a hint of spice.

How could I not make a dessert that was good enough to name a house after for the woman that invented Jo March?  A slump is a bit of a cousin to a crisp, only the topping isn’t inherently sweet and it’s more of a dumpling that absorbs the filling instead of simply floating on top.

First things first, I prepped my baking pan by melting half a stick of butter in the dish (mmmmm, butter):

After the 2 ounces of butter, it was time to gather and put together the ingredients for the syrup:

  • 1 cup water
  • 1 cup brown sugar
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1 Tbs lemon juice

I don’t have photos of my syrup making skills, but I do have this picture of one of my super-fancy nutmeg graters.  If you’re wondering why it looks a lot like a small-holed cheese grater that goes over a cheap box grater with interchangeable grater blades, you’re way too observant for your own good.  Repurposing rules.

Syrup ingredients in pan over low heat until sugar dissolves.  This means I have time to move onto the dumplings.  Ingredient list (entire recipe available on their site):

  • 8 1/2 oz all-purpose flour
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 6 Tbs butter, cut into pieces
  • 3/4 cup milk

The object is to blend the butter into the dry ingredients before adding the milk and mixing into a shaggy dough.  The pastry blender belonged to husband’s grandmother and it still works like a champ:

Next, the fun part – blueberries.  I did things a bit out of order, but it still worked in the end.  It was supposed to be blueberries, dumplings, syrup, but I did blueberries, syrup, dumplings:

Baked the slump for 40 minutes in a 350 degree oven and enjoyed thoroughly.  I’m not going to name the home after it mostly because it isn’t the kind of estate that gets named.  Because it isn’t an estate.

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This entry was posted on August 3, 2011 by in cookbooks, csa and tagged , , , , .

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