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Blackberry slump

Blackberry slump

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(1 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 8
An American version of a fruit cobbler - just dripping in hot fruit sauce

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories289
  • fat9g
  • saturates3g
  • carbs49g
  • sugars8g
  • fibre4g
  • protein7g
  • salt0.56g
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Ingredients

  • 550g blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 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

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 175g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 25g butter plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp caster sugar
  • 50g hazelnuts skinned, toasted and chopped

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (3)

carolchris's picture

Not quite sweet enough and mixture very undercooked in middle. I think I would stick to crumble!

fayscafe's picture

Just made this, the topping didnt break up like in the picture (but then I didn't measure out the milk properly). Will try it tomorrow and rate.

kathrynlavers's picture
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YUMMY!

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