Blackberry Slump

Name: Blackberry Slump
Ingredients: 3 pints ripe blackberries; 3/4 cup sugar, divided; 2 cups all-purpose flour, divided; 1 tablespoon all-purpose flour, divided; 1 lemon, zest of; 1 tablespoon lemon juice; 2 tablespoons Bourbon or 2 tablespoons vanilla extract; 1 teaspoon cinnamon; 3/4 teaspoon salt, divided; 6 tablespoons cold unsalted butter, cut into small pieces, divided; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk

13 ingredients

4 steps

Ingredients

3 pints ripe blackberries
3/4 cup sugar, divided
2 cups all-purpose flour, divided
1 tablespoon all-purpose flour, divided
1 lemon, zest of
1 tablespoon lemon juice
2 tablespoons Bourbon or 2 tablespoons vanilla extract
1 teaspoon cinnamon
3/4 teaspoon salt, divided
6 tablespoons cold unsalted butter, cut into small pieces, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Directions

1

Preheat the oven to 375°F.
2

Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add zest and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
3

Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
4

Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.