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!
Jump to:
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.
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).
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!
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
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
Nutrition
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.
Caroline Taylor says
Hi Toni! I’ve just found this again, can you believe it was almost two years ago now!
lindsay | rosemarried says
I love rustic summer desserts. This looks simple and lovely — and I'm reminded that I've not made ANY plum desserts this summer! I need to get on that.
Helene says
So nice to discover two new blogs. That dessert would be nice on any table!
Viviane Bauquet Farre says
Plum is certainly an overlooked baking ingredient. It is quite healthy though sometimes can be a bit pricey. At any rate, definitely a fantastic recipe and good for a change of pace. Thanks, Toni!
Chic & Gorgeous Treats says
Those plumpy photos are beautiful and inviting. Plum is definitely something I must try to work into my baked treats. Your plum slump reminds me of a cobbler. Right now, I could only feast with my eyes, but I am dreaming of serving them with some vanilla ice-cream. *Guilty* ;). Have a good week ahead!
Toni (Boulder Locavore) says
Thank you for your comment here and on Google +! I don't bake a ton with plums but am always happy when I do. There is a great recipe for Plum Upside Down Cake on my blog too if the baking bug bites you!
Emily says
This looks great! I am from Boulder as well and I have been harvesting the fruit around town all summer…its been a good season. Also, you being a localvore out and everything you should check out thesecondkitchen.org. Its a great place for community, food and knowledge.
Toni (Boulder Locavore) says
Are you urban foraging fruit Emily? I'd love to know more. I drive by several apple trees on my daily route and note no one picking them. They are falling into the street and rotting. Thank you very much for the Second Kitchen info! I popped on the website briefly and can't wait to read more.
Emily says
I actually started this small pie business from my home. I made hand pies and sold them at the Boulder Outdoor Cinema…they ended up being quite a hit! I started out with cherries in June and then eventually moved to apricots, blackberries, peaches, plums and apples. I pick all of it from fruit around Boulder, mostly West of 9th street along University, College and Marine. You'd be surprised how many fruit trees are in this town. Its pretty amazing.
If you are interested at all in being a member of The Second Kitchen, just sign up on the waitlist! The food standards that we uphold are very strict and focused on local, organic, well-produced food. All of our suppliers are hand selected by our food coordinator and nearly everything we have is sourced within 300 miles.
Anyway….enough of my speil. Hope you are having a lovely day!
Shirley says
I've felt that since I'm in New England I should have tried making a grunt already, and seeing your pictures I really want to! The filling is gorgeous, and I wish there was more summer left to enjoy pies like this.
Toni (Boulder Locavore) says
I can tell you Shirley this is a very simple dessert taking less than 30 minutes start to finish! I love that it's so casual and simple. Hope to make some more as we ease into fall!
Pegasuslegend says
oh yummy!
Toni @ Boulder Locavore says
I promise it is Claudia! Happy Labor Day to you and I hope you are surviving the weather in your area.
Angie's Recipes says
A love plum dessert, Toni. Eating some damsons now ;-))
Toni @ Boulder Locavore says
I'm tortured by never having tasted a Damson. You've reignited my search to see if someone has some in this area! Hope yours are yummy!
All That I'm Eating says
*Blushes* what a kind introduction Toni! I can't wait to give this a try, I just need to get my hands on some mixed plums and damsons.
Toni @ Boulder Locavore says
Thank you Caroline for asking me to guest post for you; I'm honored! Hopefully it turned out as you'd hoped. Also thanks for the waiting until things lined up well for the recipe!