Stovetop blueberry pieThis made for a great combination—ripe pears, a few blueberries, and plenty of walnuts. We used frozen blueberries but ripe, juicy pears. Like with most pies, perfect fruit makes a real difference. Because the pears were so ripe and sweet, we cut back on the sugar to the amount shown in the recipe.


1 tablespoon butter
3-4 cups peeled pears cut into chunks
3/4 cup blueberries, fresh or individually frozen
1 cup premium walnut pieces
1/3 cup granulated sugar
1/2 tablespoon cornstarch
1/4 teaspoon nutmeg
1/2 cup milk or as needed for the slurry

Pear slump1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1/2 tablespoon granulated sugar
2 tablespoons cold butter
1/2 cup milk or as needed for a soft batter

1/2 tablespoon granulated sugar
1/4 teaspoon cinnamon


Pear walnut slump recipe1. Use a ten-inch, deep skillet. Melt the butter in the skillet and turn the skillet to coat the bottom and sides. Turn the heat off. Mix the granulated sugar, cornstarch, and nutmeg in a small bowl.
2. Place the pears, blueberries, and walnuts in the skillet. Add the dry ingredient mixture. Add the milk and stir until mixed.
3. Cover and cook over medium heat until the fruit starts to bubble. (Our pears were so ripe that we added the topping as soon as the fruit came to a simmer.)
4. While the fruit is cooking, mix the four, salt, baking powder, and sugar together in a bowl. Cut in the butter with a pastry knife. Set aside.
5. When the fruit is about cooked but still firm, add the milk to the dry ingredients and stir to form a soft batter suitable for drop biscuits.
6. With the fruit simmering, drop spoonfuls of the batter into the fruit about evenly spaced. Cover and set the heat to gently simmer. Cook for 15 to 20 minutes. The heat from the fruit and the steam in the pan will cook the biscuits as dumplings do.
7. When cooked, remove from the heat. Stir the sugar and cinnamon together and sprinkle over the topping. Let cool until just warm. Serve with whipped cream or ice cream.

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