Apricot-Cherry Slump
15m prep 35m cook 50m ready
6 to 8 servings Slumps are cooked in a covered saucepan and served in bowls—like a hot, sweet soup or stew with buttery dumplings.
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Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (235g) milk
- 4 tablespoons (2 oz or 55g) butter, melted
- 1 cup (235g) water
- ½ cup (100g) sugar
- 1 pound (455g) apricots, halved and pitted
- 1 pound (455g) cherries, pitted
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Step 1.
Whisk together thoroughly in a medium bowl: 1 ½ cups (190g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt
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Step 2.
Add and stir just until the dry ingredients are moistened: 1 cup (235g) milk; 4 tablespoons (2 oz or 55g) butter, melted
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Step 3.
Combine in a large heavy saucepan or Dutch oven with a tight-fitting lid and stir until the sugar is dissolved: 1 cup (235g) water; ½ cup (100g) sugar
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Step 4.
Add to the sugar water: 1 pound (455g) apricots, halved and pitted; 1 pound (455g) cherries, pitted
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Step 5.
Cover and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes. Remove the lid and quickly cover the fruit with spoonfuls of the batter. Replace the lid and simmer over low heat for 20 minutes. Check the dumplings for doneness. They should look firm and feel dry to the touch. If not, cover and continue steaming for 5 to 10 minutes more. Serve immediately.
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