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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings -8 servings

Calories 251kcal

Author Toni Dash

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