Name: Blackberry Slump
Yield: Makes 4 to 6 servings
Ingredients: 4 cups fresh blackberries (1 1/2 pounds); 1 cup sugar; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup whole milk; 2 tablespoons unsalted butter, melted; Accompaniment: vanilla ice cream

Image may contain Plant Food Dessert Cake Fruit and Blueberry

Blackberry SlumpRomulo Yanes

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

4 cups fresh blackberries (1 1/2 pounds)

1 cup sugar

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk

2 tablespoons unsalted butter, melted

Accompaniment: vanilla ice cream

Preparation

Step 1
Preheat oven to 375°F.
Step 2
Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Step 3
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
Step 4
Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

TagsFruit Dessert Dessert American Blackberry Berry Fruit Nut Free Easy Baking Summer Gourmet

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.