Mixed Berry & Cornmeal Slump

Mixed Berry & Cornmeal Slump

A slump is similar to a cobbler but with less fuss. Berries bubbling through the topping give this a more rustic feel. It cooks from frozen with ease. Blackberry Slump! Blackberries cooked on the stovetop with sugar and lemon,
Prep Time30 mins
Cook Time30 mins
Cooling15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Berry, Blackberry, Custard, Frozen Dessert, fruity dessert, Mixed Berry & Cornmeal Slump, Seasonal Fruits, Summer Dessert
Servings: 12
Calories: 209kcal


  • Measuring Cups/Spoons Set
  • #20 scoop
  • 14-Cup Food Processor
  • High-Heat Scraper
  • 12" Skillet Lid
  • 12" Cast-Iron Skillet
  • Glass Liquid Measuring Cups



  • 2 cups (1 pt. each) fresh blueberries, divided
  • 2 cups (1 pt. each) fresh blackberries divided
  • 2 cups (1 pt. each) fresh raspberries divided
  • ¾ cup Sugar 
  • ¼ cup Brandy
  • ½ tsp. Vanilla bean paste or pure vanilla extract 
  • ½ tsp. Freshly grated nutmeg 
  • ¼ tsp. Table salt


  • 2 tbsp. Cornstarch
  • 2 tbsp. Fresh lemon juice


  • cup All-purpose flour
  • cup Yellow cornmeal
  • ¼ cup Sugar
  • 1 ½ tsp. Baking powder
  • ¼ tsp. Table salt


  • 1 Stick cold unsalted butter (8 Tbsp.), cubed
  • 1 Egg, beaten
  • 1 tsp. Vanilla bean paste or pure vanilla extract
  • Minced zest of 1 lemon
  • Vanilla ice cream or whipped cream, optional


The Filling

  • Heat 1 cup each blueberries, blackberries, and raspberries, sugar, brandy, vanilla, nutmeg, and salt in a 12-inch cast-iron skillet or 5-qt. Dutch oven over medium-high to a boil. Reduce heat to medium and cook until berries begin to break down, release their juices, and somewhat thicken, 15 minutes.
  • Whisk together cornstarch and lemon juice, then stir into berry mixture until it thickens, about 1 minute. Stir in remaining berries; reduce heat to low.

The Dough

  • Pulse flour, cornmeal, sugar, baking powder, and salt in a food processor until combined.
  • Add butter to food processor; process until mixture resembles small peas. Add egg, vanilla, and zest; process until a dough forms.
  • Drop 7 mounds of dough, by about 3 Tbsp. (#20 scoop), onto filling, keeping dumplings from touching each other.
  • Cover skillet and cook slump until dumplings are cooked through, their tops are dry and not sticky, and a toothpick inserted into their centers comes out clean, about 30 minutes, rotating skillet 180-degrees halfway through. Let slump cool 10 minutes before serving.


Per serving, Calories: 209

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories209
  • % Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 5g 25%
  • Cholesterol 36mg 12%
  • Sodium 172mg 8%
  • Total Carbohydrate 33g 11%
    • Protein 2g 4%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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