Blackberry Slump

A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.

INGREDIENTSBlackberry Slump

2¼ cups flour

1½ cups sugar

2 tbsp. unsalted butter, cut into ½” cubes, chilled, plus 8 tbsp. melted and more for greasing

½ tsp. baking powder

½ tsp. kosher salt

½ cup dry white wine

1 tsp. vanilla extract

2 eggs

1 lb. fresh or frozen thawed blackberries

Vanilla ice cream, for serving


1. To make crumb topping, combine ¼ cup flour,  ¼ cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

2. Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top.

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