Blackberry slump

Blackberry slump

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(3 ratings)

Prep: 20 mins Cook: 25 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal289
  • fat9g
  • saturates3g
  • carbs49g
  • sugars8g
  • fibre4g
  • protein7g
  • salt0.56g


  • 550g blackberries



    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



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

  • 175g plain flour
  • 2 tsp baking powder
    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 is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 200ml milk



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


  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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23rd Aug, 2018
This was a great and easy way to use up a load of blackberries I picked the other day. I used semolina rather than polenta and I think I may even prefer the scone like topping to normal crumble. No complaints about sweetness. It is pretty heavy though, so eat light beforehand!
28th Jan, 2018
Not sweet enough and everyone thought the topping had an 'odd flavour'. 15 minutes also isn't long enough.
29th Sep, 2014
Not quite sweet enough and mixture very undercooked in middle. I think I would stick to crumble!
16th Jan, 2012
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.
3rd Nov, 2007
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