Here’s a rustic, autumn dessert from colonial times. It was created because it can make use of any fruit left in your fruit bowl at the end of the week. It’s similar to a cobbler.
I have made fruit slump for more than 20 years. My children (and their friends) grew up with this dessert. It takes a little time, but can be made on the stove top while the kids take care of the dinner dishes.
Here’s the recipe I have used all these years (Better Homes and Gardens, July 1988):
In a 10-inch skillet combine 3-4 cups of sliced fruits. Add 3/4 cup sugar and 2 tbsp. water. bring to boiling and reduce heat. Cover and simmer 5 minutes.
Meanwhile in a mixing bowl combine 1 cup flour, 1 1/2 tsp baking powder, 1 tsp sugar, 1/4 tsp cream of tartar, 1/8 tsp salt and 1/8 tsp baking soda. Cut in 1/4 cup butter or shortening until mixture resembles coarse crumbs. Make a well in the center. Add 1/4 cup milk all at once. Stir until dough just clings.
On a lightly floured surface knead dough just 10 times. Roll or pat dough to 1/4 inch thick. Using cookie cutters, cut into desired shapes or use a knife to cut diagonal lines creating diamonds. Drop cutouts onto hot fruit. Sprinkle with a mixture of 1 tbsp sugar and cinnamon.
Cover and cook 10-15 minutes until dumplings are done. To serve, spoon warm fruit and dumplings into serving bowls. Serve with light cream, whipping cream or a dollop of yogurt.
Consider using cherries, figs, plums, peaches, apples, pears, berries and especially a combination of fruits.
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