Blackberry Slump Recipe

Name: Blackberry Slump
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups sugar; 2 1/2 cups all-purpose flour; 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces; 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, melted; 1 cup dry white wine, room temperature; 4 large eggs; 2 cups sugar; 1 teaspoon vanilla extract; 2 (16-ounce) bags frozen blackberries or 4 cups fresh blackberries, frozen on sheet pan for 1 hour; Accompaniment: vanilla ice cream

Servings: persons

2 1/2 cups sugar
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup dry white wine, room temperature
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2 (16-ounce) bags frozen blackberries or 4 cups fresh blackberries, frozen on sheet pan for 1 hour
Accompaniment: vanilla ice cream

1
In food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.
2
Preheat oven to 375u00b0F. Butter and flour 9- by 13-inch glass baking dish.
3
In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.
4
In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.
5
Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.

2380

kcal

Calories

103

Fat

343

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups sugar, 2 1/2 cups all-purpose flour, 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, 2 1/2 cups all-purpose flour, and more.

Yes, Blackberry Slump falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackberry Slump

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions