Have you ever heard of a dessert called a slump? The Joy of Cooking defines a slump as “steamed fruit topped with dumplings”. I first encountered the idea of a slump in a cookbook about the cooking of Newport, Rhode Island, in the first chapter on colonial cooking. Apparently, this dessert goes back to colonial days. It’s synonymous with a “grunt”, and which word you use, slump or grunt, depends on the locale. In Rhode Island, slump is used. In Massachusetts, grunt is more common.

Etymology aside, what’s cool about slumps is that they are like cobblers, except they’re made on the stove-top instead of the oven, and they have dumplings instead of biscuits. Yes, berries cooked with sugar, topped with dumplings. (You should have seen my dad’s face when I explained the dessert I made for him. The way he lit up when the word “dumpling” was mentioned was priceless.) Soft, fluffy dumplings, bathed in sweet, tart, ruby berries, and doused with cream.

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