Cherry Slump: A Deliciously Easy Summer Dessert Recipe

Cherry slump, also sometimes known as cherry grunt, is a classic, comforting dessert perfect for using up those summer cherries. It’s similar to a cobbler or a crisp, but instead of a biscuit topping or a streusel, it features dollops of sweet, cakey dough cooked right on top of the simmering fruit. This creates a delightful combination of soft, fruit-infused dumplings and a rich, juicy cherry filling. It’s easy to make, requiring no special equipment or fancy techniques, and the results are always impressive. This recipe will walk you through each step, ensuring a perfect cherry slump every time.

What is Cherry Slump?

Before we dive into the recipe, let’s clarify what exactly a cherry slump is. The term “slump” or “grunt” refers to the way the dough settles or “slumps” into the fruit as it cooks. The name also suggests the rustic nature of the dessert – it’s not meant to be perfectly symmetrical or elegant; rather, it’s all about comforting flavors and textures. Slumps are typically made on the stovetop, though they can also be baked in the oven. This recipe utilizes the stovetop method, which allows the dumplings to steam and cook thoroughly while the cherry filling thickens beautifully.

Why You’ll Love This Cherry Slump Recipe

* **Easy to Make:** This recipe is incredibly simple and straightforward, perfect for beginner bakers or anyone looking for a quick and satisfying dessert.
* **Uses Simple Ingredients:** You likely already have most of the ingredients in your pantry. No need for exotic or hard-to-find items.
* **Delicious Flavor:** The combination of sweet cherries and tender dumplings is simply irresistible. The warmth and comforting nature of the dish make it perfect for any occasion.
* **Versatile:** You can easily adapt this recipe to use other fruits, such as peaches, berries, or apples. Get creative and experiment with different flavor combinations!
* **Perfect for Summer:** What better way to celebrate summer than with a dessert bursting with fresh, seasonal cherries?

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for both the cherry filling and the dumpling topping:

For the Cherry Filling:

* **Cherries:** 4 cups fresh or frozen, pitted. Fresh cherries are ideal when they’re in season, but frozen cherries work just as well. If using frozen cherries, no need to thaw them first.
* **Sugar:** 1/2 to 3/4 cup, granulated. The amount of sugar will depend on the sweetness of your cherries. Start with 1/2 cup and add more to taste if needed.
* **Lemon Juice:** 1 tablespoon. The lemon juice brightens the flavors and adds a touch of acidity to balance the sweetness.
* **Cornstarch:** 2 tablespoons. Cornstarch is used to thicken the cherry filling. You can substitute tapioca starch if you prefer.
* **Water:** 1/4 cup. This helps to create the sauce for the filling.
* **Almond Extract:** 1/2 teaspoon (optional). Almond extract complements the cherry flavor beautifully, but you can omit it if you don’t have any on hand. Vanilla extract works well too.
* **Pinch of Salt:** A pinch of salt enhances the flavors of the other ingredients.

For the Dumpling Topping:

* **All-Purpose Flour:** 1 cup. This is the base of our dumpling dough.
* **Sugar:** 2 tablespoons. Adds a touch of sweetness to the dumplings.
* **Baking Powder:** 2 teaspoons. Baking powder helps the dumplings rise and become light and fluffy.
* **Salt:** 1/4 teaspoon. Balances the sweetness and enhances the flavors.
* **Milk:** 1/2 cup. Use whole milk or 2% milk for best results. You can also use a non-dairy milk alternative like almond milk or soy milk.
* **Melted Butter:** 2 tablespoons. Adds richness and flavor to the dumplings.

Equipment You’ll Need

* **Large Skillet or Dutch Oven:** A large skillet with a lid or a Dutch oven is essential for cooking the cherry slump. The lid is important for steaming the dumplings.
* **Measuring Cups and Spoons:** For accurate measuring of ingredients.
* **Mixing Bowls:** For preparing the cherry filling and dumpling topping.
* **Whisk:** For combining the dry ingredients for the dumpling topping.
* **Spoon or Ladle:** For stirring the cherry filling and dropping the dumpling batter.

Step-by-Step Instructions

Now, let’s get to the fun part: making the cherry slump!

Part 1: Preparing the Cherry Filling

1. **Combine Cherries and Sugar:** In a large skillet or Dutch oven, combine the pitted cherries and sugar. Stir well to coat the cherries with the sugar.
2. **Add Lemon Juice and Salt:** Add the lemon juice and a pinch of salt to the skillet. Stir to combine.
3. **Mix Cornstarch and Water:** In a small bowl, whisk together the cornstarch and water until smooth. This will prevent lumps from forming in the filling.
4. **Pour Cornstarch Mixture into Cherry Mixture:** Pour the cornstarch mixture into the skillet with the cherries. Stir gently to combine.
5. **Add Almond Extract (Optional):** If using, add the almond extract to the skillet. Stir to combine.
6. **Cook the Cherry Filling:** Place the skillet over medium heat. Bring the cherry mixture to a simmer, stirring occasionally. As the mixture heats, it will begin to thicken.
7. **Simmer for 5-7 Minutes:** Once the cherry mixture is simmering, reduce the heat to low and continue to simmer for 5-7 minutes, or until the filling has thickened to your desired consistency. Stir occasionally to prevent sticking.

Part 2: Preparing the Dumpling Topping

1. **Combine Dry Ingredients:** In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
2. **Add Milk and Melted Butter:** Add the milk and melted butter to the dry ingredients. Stir until just combined. Be careful not to overmix the batter. A few lumps are okay.

Part 3: Assembling and Cooking the Cherry Slump

1. **Drop Dumpling Batter:** Drop spoonfuls of the dumpling batter onto the simmering cherry filling. Try to space the dumplings evenly apart, but don’t worry about being too precise. They will spread out as they cook.
2. **Cover and Simmer:** Cover the skillet tightly with a lid. Reduce the heat to low and simmer for 15-20 minutes, or until the dumplings are cooked through. The dumplings should be puffed up and golden brown on top. To check for doneness, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are done.
3. **Remove from Heat and Let Rest:** Once the dumplings are cooked, remove the skillet from the heat. Let the cherry slump rest for a few minutes before serving.

Tips for the Perfect Cherry Slump

* **Use a Good Quality Skillet:** A heavy-bottomed skillet or Dutch oven will help to distribute the heat evenly and prevent the filling from scorching.
* **Don’t Overmix the Dumpling Batter:** Overmixing the batter will result in tough dumplings. Mix until just combined.
* **Keep the Lid Tightly Sealed:** A tightly sealed lid is essential for steaming the dumplings properly. If your lid doesn’t fit snugly, you can place a piece of aluminum foil over the skillet before putting the lid on.
* **Adjust Sweetness to Taste:** The amount of sugar in the cherry filling can be adjusted to your liking. Taste the filling before adding the dumplings and add more sugar if needed.
* **Use a Variety of Cherries:** For a more complex flavor, try using a combination of sweet and tart cherries.
* **Add Spices:** A pinch of cinnamon or nutmeg can add warmth and depth to the cherry filling.
* **Serve Warm:** Cherry slump is best served warm, straight from the skillet. Top with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Variations and Substitutions

This cherry slump recipe is a great starting point, but feel free to get creative and experiment with different variations and substitutions.

* **Other Fruits:** As mentioned earlier, you can easily adapt this recipe to use other fruits, such as peaches, berries, apples, or plums. Adjust the sugar and spices accordingly.
* **Different Extracts:** Experiment with different extracts, such as vanilla, almond, or lemon extract, to add different flavor profiles.
* **Nuts:** Add chopped nuts, such as almonds, pecans, or walnuts, to the dumpling topping for added texture and flavor.
* **Lemon Zest:** Add lemon zest to the dumpling topping for a bright, citrusy flavor.
* **Brown Sugar:** Substitute brown sugar for granulated sugar in the dumpling topping for a richer, more molasses-like flavor.
* **Gluten-Free:** To make this recipe gluten-free, use a gluten-free all-purpose flour blend in the dumpling topping. You may also need to add a binder, such as xanthan gum, to help hold the dumplings together.
* **Dairy-Free:** To make this recipe dairy-free, use a non-dairy milk alternative, such as almond milk or soy milk, and substitute coconut oil or vegan butter for the melted butter in the dumpling topping.
* **Baked Cherry Slump:** If you prefer to bake your cherry slump, preheat your oven to 375°F (190°C). Prepare the cherry filling and dumpling topping as directed. Pour the cherry filling into a baking dish and drop spoonfuls of the dumpling batter over the filling. Bake for 25-30 minutes, or until the dumplings are golden brown and cooked through.

## Serving Suggestions

Cherry slump is delicious on its own, but it’s even better when served with a complementary topping. Here are a few serving suggestions:

* **Vanilla Ice Cream:** A classic pairing that never fails to delight. The cold ice cream melts into the warm cherry filling, creating a heavenly combination of temperatures and textures.
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of elegance and richness to the cherry slump.
* **Creme Fraiche:** For a slightly tangy twist, try serving the cherry slump with a spoonful of crème fraiche.
* **Custard:** A creamy custard sauce complements the cherry filling perfectly.
* **Yogurt:** For a lighter option, serve the cherry slump with a dollop of Greek yogurt or plain yogurt.
* **Toasted Almonds:** Sprinkle toasted almonds over the cherry slump for added crunch and flavor.

## Storage Instructions

* **Refrigerator:** Leftover cherry slump can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat cherry slump, microwave individual portions for 30-60 seconds, or until heated through. You can also reheat it in a skillet over low heat, stirring occasionally, until heated through.

## Cherry Slump Recipe

Here’s the complete recipe card for easy reference:

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes

**Ingredients:**

**For the Cherry Filling:**

* 4 cups fresh or frozen, pitted cherries
* 1/2 to 3/4 cup granulated sugar (adjust to taste)
* 1 tablespoon lemon juice
* 2 tablespoons cornstarch
* 1/4 cup water
* 1/2 teaspoon almond extract (optional)
* Pinch of salt

**For the Dumpling Topping:**

* 1 cup all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 2 tablespoons melted butter

**Instructions:**

**Prepare the Cherry Filling:**

1. In a large skillet or Dutch oven, combine the pitted cherries and sugar. Stir well to coat the cherries with the sugar.
2. Add the lemon juice and a pinch of salt to the skillet. Stir to combine.
3. In a small bowl, whisk together the cornstarch and water until smooth.
4. Pour the cornstarch mixture into the skillet with the cherries. Stir gently to combine.
5. If using, add the almond extract to the skillet. Stir to combine.
6. Place the skillet over medium heat. Bring the cherry mixture to a simmer, stirring occasionally.
7. Reduce the heat to low and simmer for 5-7 minutes, or until the filling has thickened to your desired consistency. Stir occasionally to prevent sticking.

**Prepare the Dumpling Topping:**

1. In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
2. Add the milk and melted butter to the dry ingredients. Stir until just combined. Be careful not to overmix the batter. A few lumps are okay.

**Assemble and Cook the Cherry Slump:**

1. Drop spoonfuls of the dumpling batter onto the simmering cherry filling. Try to space the dumplings evenly apart.
2. Cover the skillet tightly with a lid. Reduce the heat to low and simmer for 15-20 minutes, or until the dumplings are cooked through. The dumplings should be puffed up and golden brown on top. To check for doneness, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are done.
3. Remove from heat and let rest for a few minutes before serving.

**Serve warm with vanilla ice cream, whipped cream, or your favorite topping.**

## Nutritional Information (Approximate)

* Calories: Approximately 300-400 per serving (depending on sugar and toppings)
* Fat: 10-15g per serving
* Carbohydrates: 50-60g per serving
* Protein: 3-5g per serving

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Conclusion

Cherry slump is a delightful and easy-to-make dessert that’s perfect for summer. With its sweet cherry filling and tender dumplings, it’s sure to become a family favorite. So, gather your ingredients, follow these simple steps, and enjoy a warm and comforting bowl of cherry slump! This recipe is a fantastic way to showcase seasonal cherries and create a memorable dessert experience. Enjoy!

## FAQs about Cherry Slump

Here are some frequently asked questions about cherry slump:

**Q: Can I use frozen cherries?**
A: Yes, you can use frozen cherries. There’s no need to thaw them before using. Just add them directly to the skillet and follow the recipe as directed. You may need to cook the filling for a few extra minutes to allow the frozen cherries to thaw and release their juices.

**Q: Can I use canned cherries?**
A: While fresh or frozen cherries are preferred, you can use canned cherries in a pinch. Be sure to drain the cherries well before using them. You may also need to reduce the amount of sugar in the recipe, as canned cherries are often packed in syrup.

**Q: Can I make this recipe ahead of time?**
A: The cherry filling can be made ahead of time and stored in the refrigerator for up to 2 days. However, it’s best to make the dumpling topping just before you’re ready to cook the cherry slump, as the baking powder will lose its effectiveness over time.

**Q: My dumplings are not cooking through. What should I do?**
A: If your dumplings are not cooking through, make sure the lid is tightly sealed. You may also need to reduce the heat to low and simmer for a longer period of time. If the filling is getting too thick, you can add a tablespoon or two of water to the skillet.

**Q: Can I add other fruits to the cherry filling?**
A: Yes, you can add other fruits to the cherry filling. Berries, peaches, and plums all pair well with cherries. Just be sure to adjust the sugar and spices accordingly.

**Q: Can I freeze cherry slump?**
A: While you can freeze cherry slump, the texture of the dumplings may change slightly after freezing. If you do freeze it, be sure to store it in an airtight container and thaw it completely before reheating.

**Q: My filling is too runny. How can I thicken it?**
A: If your filling is too runny, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering filling. Stir well and continue to simmer until the filling has thickened to your desired consistency.

**Q: My dumplings are too dense. What did I do wrong?**
A: If your dumplings are too dense, you may have overmixed the batter. Be sure to mix the batter until just combined. A few lumps are okay. Overmixing will develop the gluten in the flour and result in tough dumplings. Also, make sure your baking powder is fresh, as old baking powder will not provide enough lift.

**Q: Can I use a different type of flour for the dumplings?**
A: While all-purpose flour is the standard choice for dumplings, you can experiment with other types of flour, such as whole wheat flour or pastry flour. Keep in mind that the texture of the dumplings may change depending on the type of flour you use.

**Q: Can I add alcohol to the cherry filling?**
A: Yes, you can add a splash of alcohol to the cherry filling for added flavor. Cherry brandy or Kirsch are good choices. Add the alcohol towards the end of the cooking process, after the filling has thickened.