email this pageReal cobblers are topped with a pastry. Grunts and slumps, both topped with biscuit dough, differ in that grunts are steamed and slumps are baked. Crumbles, with perhaps the only name that makes immediate sense, are topped with a buttery streusel. But below these toppings, they’re all the same: summer fruit at peak ripeness brought to full flavor with judiciously spare doses of sugar, lemon juice and spices.
Blueberry Crumble
Mark Boughton Photography/Teresa Blackburn Food Styling
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Crumbles are the link between cobblers and that other realm of fruit desserts, crisps and Betties.
Ingredients
Ingredients
3 pints blueberries
¾ cup granulated sugar
1 tablespoon cornstarch
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon juice (optional)
1½ cups all-purpose flour
2⁄3 cup firmly packed light brown sugar
8 tablespoons unsalted butter
Instructions
¾ cup granulated sugar
1 tablespoon cornstarch
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon juice (optional)
1½ cups all-purpose flour
2⁄3 cup firmly packed light brown sugar
8 tablespoons unsalted butter
1. Preheat the oven to 375F.
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Nutritional Information
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Per serving: 470 calories, 15g fat, 4g prot., 86g carbs., 4g fiber, 110mg sodium.
Blackberry Slump
Mark Boughton Photography/Teresa Blackburn Food Styling
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
The difference between slumps and grunts is that the former are usually baked and the latter steamed in a closed container.
Ingredients
Ingredients
3 pints ripe blackberries
¾ cup sugar, divided
2 cups, plus 1 tablespoon, all-purpose flour, divided
Grated rind from 1 lemon
1 tablespoon lemon juice
2 tablespoons bourbon or 1 teaspoon vanilla extract
1 teaspoon cinnamon
¾ teaspoon salt, divided
6 tablespoons cold unsalted butter, cut into small pieces, divided
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk
Instructions
¾ cup sugar, divided
2 cups, plus 1 tablespoon, all-purpose flour, divided
Grated rind from 1 lemon
1 tablespoon lemon juice
2 tablespoons bourbon or 1 teaspoon vanilla extract
1 teaspoon cinnamon
¾ teaspoon salt, divided
6 tablespoons cold unsalted butter, cut into small pieces, divided
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk
1. Preheat the oven to 375F.
2. Combine berries, 1⁄2 cup sugar and 1 tablespoon flour; toss gently. Add lemon rind and lemon juice, bourbon, cinnamon, 1⁄4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
4. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Nutritional Information
2. Combine berries, 1⁄2 cup sugar and 1 tablespoon flour; toss gently. Add lemon rind and lemon juice, bourbon, cinnamon, 1⁄4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
4. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Per serving: 340 calories, 13g fat, 8g prot., 47g carbs., 8g fiber, 620mg sodium.
Related Stories
If you enjoyed reading this story, The Upper Crust, then you might enjoy these other stories.- Cobblers, Crisps, Grunts and Slumps
- Sara Foster's Easter Dinner
- Southern Comfort
- Family Tree
- Farmer in the Dell
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
