I had never heard of a slump before, but apparently it is related to a grunt. Obviously. In fact, according to myrecipes.com, they are the same thing. They “are baked or stewed fruit dishes topped with rolled biscuit dough”. The recipes for the blueberry slump is different from the blueberry grunt in the King Arthur Flour All-Purpose Baking Companion.
Turns out a blueberry slump is quite easy to make. You just have to buy a quart of blueberries and make sure the quart does not get eaten before you decide to bake. This was a problem for me and I kept being delayed as a result.
When I finally got around to making the blueberry slump, it took far less time than I could have imagined. The dish requires a syrup, dumplings, and blueberries.
The syrup has a brown sugar base with allspice and nutmeg. It smelled delicious as it heated up on the stove. I was also a bit surprised. I am not used to using allspice and nutmeg with blueberries. I really associate those spices with more wintery or Christmas dishes.
The dumplings also came together quick. It looked like any standard biscuit mixture after adding the butter but before adding the milk.
Finally, I threw it all together, the blueberries, dumplings scattered on top and syrup on top of that. It looked rather bizarre going into the oven, but looked wonderful after it had baked.
I enjoyed the first bites within the hour and had slump for breakfast for the rest of the week. “Slump for breakfast” really does not sound very good, but I can promise that it was delicious.
I opted to freeze about a third of the slump because I could not eat the whole 9″x13″ slump by myself.
Food For Me 