Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Best dumplings, I’ve ever made. Will try your recipe using corn meal, my Mom made cornbread dumplings in her turnip greens.
Have made this several times since I found this recipe.Like it even better than cobbler which I love.Thanks for the recipe
Love this dessert! So simple and delicious. My husband just picked blackberries this morning. Looking forward to the slump tonight and leftovers for breakfast mañana. Thank you!
Has anybody tried this with self rising flour? Thinking about making this today!
I went in search of a stovetop dessert due to my oven not working. Made this with apples and apple juice instead of water. My husband said it’s a keeper!
I’m so glad you like it Ginger!
well i followed everything exact, but double’d. Used Blue Bonnet butter specifically.
Also compensated the berries with what was in my freezer and used 8 cups of fresh frozen cranberries, Instead of zing of the lemon i added pineapple juice as well as 1> 8 oz can of crushed pineapple. was absolutely amazing for cranberry enthusiasts.
also the pineapple juice i used was 1 cup, as i like having more sauce. and is great served specifically with Chapman’s Premium Black Cherry ice cream mmmmmm
I need 8 dumplings for a dinner. Would you simply double the dumpling dough recipe? In separate batches?
Hi Lysa, You could double the dumpling dough recipe, or you could double the whole recipe. Depends on the dumpling to berry sauce ratio you want. You can also scale it up by half.
I am looking for this recipe for my sister-in-law. Her father used to make something like this when she was a little girl, almost 40 years ago. She remembers the blackberries being thickened. Does this just happen naturally with the pectin in the berries?
Hi Traci, if you use wild blackberries, there are usually some underripe ones in the bunch and they have more pectin than super ripe berries. The pectin will help everything thicken.
I was looking for a recipe to use my leftover rhubarb for and I stumbled on this. I wasn’t sure what to expect but this was way beyond any expectations I had, it was so easy and soooo tasty! I used four cups of rhubarb and strawberries, and 3/4 flour with 1/4 oats in the dough but other than that followed the recipe. Dumplings were perfect, which was shocking for how easy they were. Thank you for the recipe, I’ll be making it again for sure!
My oven isn’t working so I went searching for a good stove-top dessert for friends who just adopted a baby. So glad I found this one! I used the “berries and cherries” frozen fruit from Trader Joe’s, coconut sugar, and gluten-free flour. Added butter to the berries, and vanilla. Thank you for this recipe — I will make it for years to come because it is so simple and delicious!
I’m so glad you liked it Christine!
Great ease/satisfaction ratio–and no oven! Perfect.
These were delicious and different. I grew up in New England, and had never heard of a culinary slump or a grunt. Since I am currently without an oven, these blackberry dumplings were just perfect and came out fine with ww flour. Thanks, Elise!
What if I don’t have lemon zest?
Then skip it.
My mom made this with GREEN concord grapes. It was delicious. Tasted sweet and tart like gooseberries. Wish I had some green grapes.
This was so warm and delicious, and smelt amazing as it was cooking on the stove. I made it with frozen mixed berries (raspberries, blueberries, strawberries, blackberries). Thanks for the recipe — a real keeper!
Love this recipe. Second time I made it I made it with peaches and added a dash of nutmeg to the fruit and vanilla butternut flavoring to the dumplings. Just vanilla would work too.
So easy to make.
Love the idea of peaches and nutmeg! ~Elise
I had heard of slumps because of the book “Rustic Fruit Desserts.” There are so many names for these types of foods! http://www.powells.com/biblio/18-9781580089760-0
I have everything for this, except whole milk. Can it be made with skim?
Yes, but the dumplings benefit from the added fat of whole milk. So, if you use skim, I would add a little heavy whipping cream, or an additional Tbsp of butter. ~Elise
I am so glad you posted this recipe. I grew up eating this, however my grandma used to call it Blackberry Mush. Doesn’t sound appetizing but this slump is exactly what it was. I loved it and can’t wait to try this recipe. Thanks again for posting!
My mother (who was English) used to make a dessert that she called a boiled pudding….she mixed up some sort of plain dough…put fruit or jam in the middle and wrapped it up in a cloth….and boiled in on top of the stove.
When it was untied and served she put a warm lemon sauce over it. We happened to live in northern RI at that time….but she never made a slump (she may have called me a “slump” or accused me of “being in a slump” if I seemed lacking in ambition.