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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.
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


  • 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


  • 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.


*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.


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