Sour Cherry Slump

Name: Sour Cherry Slump
Yield: Yield: 8 Servings
Cuisine: United States
Ingredients: 1 cup all-purpose flour; 1 tablespoon fresh lemon juice; Grated zest of 1 lemon; Whipped cream or vanilla ice cream to serve; 2 tablespoons sugar; ½ cup firmly packed dark brown sugar; 3 tablespoons sugar; raw sugar for topping (optional); 2 pints sour cherries, pitted and drained; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup sour cream; 2 tablespoons unsalted butter, melted and cooled

Preparation info

Yield:
8
Servings

Difficulty
Medium

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

Quite Honestly, we set About Making a Slump Because of its Odd-Sounding Name. Both the name and the dessert have convoluted and contradictory histories, but the slump is essentially a twice-removed cousin of the cobbler family, consisting of a cooked fruit filling topped with a biscuit crust that’s cooked entirely on the stovetop. The name describes how the biscuit topping “slumps” over the filling as it cooks. We played with a basic recipe until we came up with a slump we both loved. It’s