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    Home » Recipes » Desserts (Baked) » Plum Slump – Classic Comfort Food recipe

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: August 31, 2016 By Toni Dash 51 Comments

    Plum Slump – Classic Comfort Food recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    There is nothing better than an easy, homey dessert made with seasonal fruits in my opinion. Plum Slump (don’t let the name turn you off) is an Americana classic dessert recipe that is a cinch to make and even better to eat!

    Plum Slump in pan and bowls
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    • Recipe

    I have a personal soft spot for vintage recipes, often reinvigorating those from my multi-generational family recipe box or from vintage recipe collections I’ve purchased online. I’m not a fussy baker; I admire a pristine, flawless Martha Stewart caliber cake but it’s just not in my DNA to produce one myself. I also love a rustic recipe that seems like real people have and would enjoy eating it. This Plum Slump recipe is no exception.

    Plum Slump in a white bowl

    For quite some time I’ve been enchanted with rustic Americana desserts gone by the wayside. Their names are captivating and strange; Pandowdy, Brown Betty, Grunt, Slump and Buckles. Each name has very practical roots despite not leaving the dish sounding incredibly enticing! These desserts all center on seasonal fruit, are generally simple and fast to prepare (all the better in my book).

    vintage plate of plums

    It is plum season in Colorado and despite sounding like a dish featuring fruit with bad posture this Plum Slump is a lovely dessert; not too sweet, simple and relaxed. This same recipe is either known as a ‘Slump’ or a ‘Grunt’ depending on where in the U.S. it is consumed.

    The south would call it a slump because as it cooks, the sweet dumpling atop the fruit relaxes into a slump. In New England it’s referred to as a ‘grunt’ due to the sound made by the steam escaping through the dumpling as it cools. Regardless of the less-than-tantalizing names, the dish stands on its own and does not disappoint!

    servings of plum slump dessert in white bowls

    This is a very versatile dessert really able to be made with any type of fruit or a fruit mixture. Instead of varying from the plums I used four varieties turning the thickened fruit on the bottom a gorgeous red tone. The recipe calls to simmer the fruit then add a bread topping which cooks into a soft, sweet dumpling.

    Recipe

    Plum Slump in pan and bowls

    Plum Slump

    Plum Slump is a fantastic, relaxed dessert to ease into fall. The combination of fresh simmered plums and a sweet biscuit topping is homey and easy to make. Since this recipe was originally shared as part of a Guest Post in the UK, I’m including a a conversion chart for those outside the U.S. to adapt the measurements. Gluten-free or gluten flour may be used.
    5 from 3 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 -8 servings
    Calories: 251kcal
    Author: Toni Dash
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    Ingredients

    • 3 cups plums , pitted and sliced
    • ¾ cup granulated sugar
    • ¾ cup water*
    • ¾ cup all purpose flour (regular or gluten free)
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 3 tablespoons butter , cold
    • 1/3 cup buttermilk

    Instructions

    • In a large sauce pan combine the plums, water and ½ cup sugar. Bring mixture to a boil over medium-high heat and reduce to simmer on low heat.
    • In a medium bowl stir together the flour, remaining sugar (1/4 cup), baking powder, cinnamon, salt. Add butter cutting it into the flour mixture with handheld pastry blender or a dull kitchen knife until resembling crumbs.
    • Add buttermilk to flour mixture and stir just until lightly mixed. Do not over mix.
    • Spoon small mounds of dumpling dough on top of the simmering fruit mixture (remember it will ‘slump’ together to cover the mixture). Simmer covered until a toothpick inserted into the dumplings comes out clean about 15-20 minutes. Note: dumplings will cook through but will remain softer in texture. Serve warm.

    Notes

    *should you want to experiment a bit, substituting a light dessert wine for some or all of the water would add some unique flavor to the plum mixture.

    Nutrition

    Calories: 251kcal | Carbohydrates: 47g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 115mg | Potassium: 231mg | Fiber: 1g | Sugar: 33g | Vitamin A: 480IU | Vitamin C: 7.8mg | Calcium: 57mg | Iron: 0.9mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    empty white bowls that had plum slump dessert in them

    This post has been updated from its original publication in September 2012 as a Guest Post for blogging friend and colleague Caroline Taylor, creator of All That I’m Eating in Berkshire England. We met online and found a kinship through our mutual love of Farmer’s Markets, seasonal eating, developing recipes from our personal garden’s bounty and infusing liquor. I’ve recreated such things as Hedgerow Gin which Caroline guided for Colorado substitutions to the traditional ingredients. I have fancied her Victoria Sponge Cake with Strawberry Balsamic Jam for years, admiring its ingredients combined by weight rather than specific measurements. Caroline shares recipes, dining reviews and travel on All That I’m Eating. Here is the link to the original Guest Post.

    « Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing
    Homemade Everything Bagel Chips »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Teri says

      June 03, 2019 at 11:52 am

      Can this be used with processed plums? If so what Changes need to be made.

      Reply
      • Toni Dash says

        June 03, 2019 at 12:20 pm

        I’ve only made the recipe as written with fresh plums!

        Reply
    2. Louise Bishop says

      September 03, 2016 at 9:34 am

      That looks delicious! This was not a day to skip breakfast! Diets make it so tough to see stuff like this haha

      Reply
    3. Monica says

      September 02, 2016 at 6:09 pm

      THIS! You are brilliant. Another amazing recipe from you.

      Reply
    4. Katherine G says

      September 02, 2016 at 4:45 am

      5 stars
      This looks so delicious! I would totally give this a try. I love plums. I’ve never had this dessert before.

      Reply
    5. Megan @ MegUnprocessed says

      September 02, 2016 at 4:49 am

      Love the vibrant red color!

      Reply
    6. Rosey says

      September 02, 2016 at 3:54 am

      Hurrah for plum season! Those look tasty delicious good too!

      Reply
    7. Mary Edwards says

      September 01, 2016 at 7:33 pm

      Oh wow I would LOVE to have this NOW….warmed up with some ice cream! yummy

      Reply
    8. kristin says

      September 01, 2016 at 1:52 pm

      Oh how cute are these! My girls would love this!!

      Reply
    9. Katherine G says

      September 01, 2016 at 1:27 pm

      This dish looks so delicious! I love plums. I would totally gobble this dish down.

      Reply
    10. Ann Bacciaglia says

      September 01, 2016 at 10:22 am

      5 stars
      This recipe looks so delicious and easy to make. I will have to get the ingredients I need to make some for dessert this week.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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