Blackberry slump
An American version of a fruit cobbler - just dripping in hot fruit sauce
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
- Heat oven to 190C/fan 170C/gas 5. Lightly butter a 1.7 litre ovenproof shallow dish. Spread blackberries and drained peach slices in the bottom of the dish. Mix together the caster sugar and cinnamon, then sprinkle over the top and pour over the lemon juice and the reserved juice from the peaches. Bake, uncovered, for 10 mins until the juices begin to run. Remove the dish from the oven and set aside.
- To make the topping, sift the polenta, flour, baking powder and a pinch of salt into a bowl. Rub in the butter with your fingertips until the mixture is the consistency of breadcrumbs. Add the sugar and toasted nuts and mix well, then stir in the milk to make a soft, sticky dough.
- Increase oven temperature to 220C/fan 200C/gas 7. Drop spoonfuls of the dough over the top of the berries, then return to the oven for 15 mins until the topping is golden brown. Serve hot with cream, custard or ice cream.
Per serving
289 kcalories, protein 7.0g, carbohydrate 49.0g, fat 9.0 g, saturated fat 3.0g, fibre 4.0g, sugar 8.0g, salt 0.56 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3155/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 550g blackberries
- 411g can peach slices in fruit juice drained and 5 tbsp juice reserved
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
- 2 tbsp lemon juice
FOR THE TOPPING
- 150g polenta
- 175g plain flour
- 2 tsp baking powder
- 25g butter plus extra for greasing
- 2 tbsp caster sugar
- 50g hazelnuts skinned, toasted and chopped
- 200ml milk
Buy ingredients
Search Good Food
Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
7
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
Ingredients
- 550g blackberries
- 411g can peach slices in fruit juice drained and 5 tbsp juice reserved
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
- 2 tbsp lemon juice
FOR THE TOPPING
- 150g polenta
- 175g plain flour
- 2 tsp baking powder
- 25g butter plus extra for greasing
- 2 tbsp caster sugar
- 50g hazelnuts skinned, toasted and chopped
- 200ml milk
Per serving
289 kcalories, protein 7.0g, carbohydrate 49.0g, fat 9.0 g, saturated fat 3.0g, fibre 4.0g, sugar 8.0g, salt 0.56 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
03 November 2007
kathryn rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 January 2012
Fay commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.