I serve dessert in the summer more than any time of year because local fruit is bountiful and I love fruit based desserts. It’s as simple as that. Of course, my family enjoys our fair share of fruit eaten fresh out of hand, but marry something like sweet blueberries with a little sugar and spice and they instantly become a dreamy dessert that begs for frequent repetition. And, if you include Hodgson Mill Whole Wheat Graham Flour in the mix, there’s even more reason to partake since each delicious bowlful counts as a serving of whole grains.
Whole Wheat Blueberry Slump is my latest creation, and it’s a winner. It begins with two pounds of fresh blueberries tossed with sugar, lemon and a pinch of nutmeg. The berries are briefly cooked on top of the stove to create a jam-like mixture that’s not too sweet and just a tad tart; the perfect setting for a scoop of vanilla ice cream.
On top of those beautiful berries go lightly sweet whole wheat buttermilk biscuits that ‘slump’ into the warm blueberry mixture as it bakes. Hodgson Mill Whole Wheat Graham Flour gives the biscuits a slightly nutty taste and a nubby, rustic texture, in keeping with the old-fashioned nature of this dessert.
Crisp, Cobbler, Buckle, or Slump, no matter what you call it if it’s made with sweet, sun-ripened fruit you know it’s going to be good. Whole Wheat Blueberry Slump is one such dessert, and it ranks right up there as a summertime favorite. And thanks to Hodgson Mill Whole Wheat Graham Flour each serving includes the nutrition and health benefits of whole grains, on top of being a delicious way to end the day. Enjoy!
Combine blueberries, ½ cup granulated sugar, corn starch, lemon zest, lemon juice, nutmeg and salt in a 10-inch cast iron or ovenproof skillet. Bring mixture to a boil and then simmer for 10 minutes or until the berries begin to break down and the mixture slightly thickens. Remove from heat and set aside.
Whisk flour, baking powder, baking soda, and salt together in a medium-size bowl. Set aside. In a small bowl, combine the buttermilk, melted butter, and vanilla extract. Add the buttermilk mixture to the flour mixture and stir until just combined, being careful not to overmix. Scoop the dough into heaping tablespoon portions, slightly flattening each mound before placing on top of the hot berries. Try to keep the biscuits from touching. Set aside.
In a small bowl, combine two teaspoons of granulated sugar with the cinnamon and then sprinkle over the top of the berry mixture, generously coating each biscuit. Bake the slump in a 400°F oven for 15 to 18 minutes or until bubbling and the biscuits are golden brown on top and cooked through. I recommend placing a baking sheet on the shelf below the slump to catch any drips that bubble over as the slump bakes. Remove from the oven and cool for 10 minutes or until ready to serve. Serve with vanilla ice cream if desired. Leftovers can be kept in an airtight container in the refrigerator for up to two days. This dessert is best the day it’s made, but it makes a great breakfast the next day, too.
Adapted from Cooks Illustrated
You can find Whole Wheat Blueberry Slump and other recipes from Hodgson Mill by visiting the Recipes page.