Slumps: The Easier Way To Enjoy Fruit Dumplings and Cobblers
So easy! All you have to do is pull out a biscuit mix, bring the fruit filling to a simmer and cook the biscuits on top of the simmering fruit like dumplings.
No need to turn on the oven! This easy stovetop cobbler is exactly as it sounds, cooked on the stove. It’s perfect for the summertime when you don’t want to heat up the kitchen.
So versatile! You can use any fruit you want for these slumps whether it’s canned, frozen, or fresh. You can also cook it practically anywhere–on a grill, stovetop, over a campfire.
All You Need to Know about Easy Stovetop Cobblers/Slumps
What’s a slump? It’s a cobbler made on the stovetop, not baked. You bring the fruit mixture to a simmer, place the topping, and let it steam cook over the fruit like dumplings. It’s super easy. Even a novice can make one.
The topping is made with biscuit dough. We use our just-add-water biscuit mix so it is super quick and easy but you can use a recipe if you prefer. What follows is a slump made with peaches and raspberries. That‘s because the peaches are in season but we could have used frozen peaches or a choice of other fruits. In fact, blueberries and pears sound really good. Try other fruit combinations. Depending on the fruit, use either cinnamon or nutmeg as your spice.
Peach Raspberry Slump
This recipe makes a big cobbler that fits a Dutch oven or a large skillet. It is perfect for the 12-inch by three-inch deep pan we have in our test kitchen. For smaller pans, use a half-recipe. Ingredients: For the topping:
1 tablespoon granulated sugar to sprinkle over the top
1/4 teaspoon cinnamon
For the filling:
2 tablespoon butter
6-8 cups peeled, sliced peaches
2 cup fresh or frozen raspberries
2 tablespoon lemon juice (fresh or from concentrate)
1 1/3 cups granulated sugar
2 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 cup water or as needed for the slurry
Use an 11 to 12-inch, deep skillet. Melt the butter in the skillet and turn the skillet to coat the bottom and sides. Add the lemon juice. Turn the heat off. Mix the granulated sugar, cornstarch, and nutmeg in a small bowl.
Place the peaches and raspberries in the skillet. Add the dry ingredients for the filling mixture. Add the water and stir until a slurry is formed.
Cover and cook over medium heat until the fruit is partially cooked and becomes softer.
While the fruit is cooking, mix the biscuit dough according to package directions adding two or three tablespoons of water to make a sticky dough suitable for drop biscuits. Set aside.
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.
When cooked, remove from the heat. Stir the sugar for the topping and cinnamon together and sprinkle over the topping. Let cool until just warm. Serve with whipped cream or ice cream. Caramel whipped cream is superb.