Wednesday, 9 May 2012

In A Slump

The unfortunately named slump is a dessert that has a bit of everything - fruitiness, creaminess, and cakeyness.  It's not the most delicate of dishes and is not for the prissy.  It's a wonderful globby mess that tastes fantastic!

Berry Slump

3 12-ounce packages fresh or frozen (thawed) berries – blueberries, blackberries, and/or raspberries
1 cup plus 6 tablespoons sugar
½ cup water or fruit juice of your choice - pick something complementary to your berries
3 tablespoons cornstarch dissolved in 3 tablespoons crème de cassis
12 ounces Neufchatel or cream cheese, room temperature
1 ½ tablespoons lemon juice
1 ½ teaspoons vanilla extract

1 ½ cups flour
1/3 cup firmly packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup milk
3 tablespoons butter, melted

For filling: Bring berries, 1 cup sugar, and water or juice to boil in a heavy large saucepan, stirring frequently.  Add cornstarch mixture and bring to boil, still stirring.  Pour mixture into a 13x9x2-inch glass baking dish and cool (can be made 4 hours ahead.  Cover and keep at room temperature).

Preheat oven to 400F.  Using electric mixer, beat Neufchatel or cream cheese, lemon juice, vanilla, and 6 tablespoons sugar until well blended.  Drop mixture by small spoonfuls over berry mixture, spacing evenly.

For topping: Mix first four ingredients in a large bowl.  Stir in milk and butter.  Drop mixture by spoonfuls atop filling, spacing evenly.

Bake until filling bubbles and topping is golden brown, about 25 minutes.  Cool slightly before serving.

See?  It looks like an unholy disaster, but it tastes divine. 

(note - photos show a halved recipe as I didn't have enough berries for the whole thing)

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