Recipe: Blackberry Slump

So I was reading through Saveur Magazine, and I came across this picture of a "Blackberry Slump" that looked so fricken good, I had to make it the next day.

A Slump is similar to a cobbler with more of a cake consistency.

Before the bad boys are covered in crumble topping

Before going into the oven.

I made some Vanilla Ice Cream the night before, and I ate it together with the Blackberry Slump.

Mixing together the hot slump with the ice cream was the bomb.

The Result: Superb dessert. The cake part of the Slump was extremely moist and rather decadent. The combination of the crumbled top with the blackberries was a superb match. What made the dessert special was the combination of the hot slump with the cold vanilla ice cream. Mixing the two together created a flavor amalgam that was truly special.

BlackBerry Slump

Ingredients:

(makes 8 servings)

2 1/4 cups flour

1 1/2 cups sugar

2 tablespoons unsalted butter, cut into 1/2" cubes, chilled, plus 8 tablespoons melted and more for greasing.

1/2 teaspoons baking powder

1/2 teaspoons kosher salt

1/2 cup dry white wine

1 teaspoon vanilla extract

2 eggs

1 pound fresh blackberries

Vanilla Ice Cream (see Good Ol' Vanilla Ice Cream Recipe from March)

To make crumb topping, combine 1/4 cup flour, 1/4 cup sugar and 2 tablespoons of chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for about 30 minutes.

Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside

In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.

In a large measuring cup, whisk together melted butter and wine, and set aside

In a larger bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture, mix until just combined.

Divide batter between ramekins and top each with berries. Sprinkled crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for about 15 minutes. Serve with scoops of ice cream on top.

Damage done.