Cherry-Cornmeal Slump (or Grunt)
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds cherries, stemmed and pitted
- ½ cup plus 2 tablespoons sugar
- 1tablespoon lemon juice
- ½ cup flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- salt
- 8tablespoons (1 stick) cold unsalted butter, cut into bits
- 1egg
- ½ teaspoon vanilla extract
- Ice cream, whipped cream or Greek yogurt for serving.
Nutritional analysis per serving (8 servings)
306 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 3 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the cherries, ⅓ cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
- Step 2
Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
- Step 3
When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.
Private Notes
Comments
The recipe doesn't say turn the heat down to low before leaving for 20-25 minutes. I should have trusted my intuition. I burnt the cherries. :( Turn the heat down after covering--shouldn't be medium, but low.
After 10 years, our cherry tree finally produced a big crop of Bings. This was a wonderful way to use them. Very easy, fast, no oven involved and it was absolutely delicious. The dumplings absorb the cherry juice. Watch not cooking too long or it may get dry (but still delicious). I cut down the butter to 3/4 of a stick.
I think it’s key not to let the fruit reduce too much before adding the topping. I did and at 20 all of my cherries had burnt to a crisp.
I agree with previous reviewer: too sweet. Definitely reduce the sugar that goes in with the cherries or increase the lemon. But it was very easy to make, and I think worth trying again.
This was really pretty easy to make after pitting the cherries and is so typically Minimalist--woupd be interesting to try with blueberries and other fruit.
Delicious! Changed proportions: Had only 1 lb. of cherries but it turned out fine anyway. Pitted the fruit by hand with chopstick and narrow-mouth glass vinegar bottle. Swapped in 1/4 c. almond flour for some of the white flour. For still more nuttiness, added handful of chopped walnuts and splash of nut milk. On advice of others cooked on VERY LOW heat. Done in 20 minutes. A minute more and it would've burned. Serve with vanilla ice cream!
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