I’ve been almost obsessed with Blueberry Slump lately. This recipe first appeared in More Great Good Dairy Free Desserts Naturally in 2006, and, made as published, it is very good, with or without a scoop of vegan ice cream. What I have changed though, is the amount of fruit filling, which I have been increasing for a few years now. It seemed a natural thing to do. I like fruit, and getting more into any dessert is a good thing. While most dessert recipes don’t have that kind of flexibility, a fruit slump, or grunt as they are sometimes called, are fruit fillings topped by soft biscuits that actually steam over the fruit. This is a stovetop dessert, so the oven won’t be heating up the summer kitchen.
My father, Sonny (all 6 feet of him), loved fruit desserts so I’ll dedicate this vegan Blueberry Slump to his memory. Dad would have wanted some mint chocolate chip ice cream on his portion. I wonder how he’d assess the recipe in Vegan Chocolate. I think he’d give it thumbs up, and knowing dad ask for more!
This recipe has been one of the most popular in the Rouxbe Essential Vegan Desserts Course. Many of the students, particularly those who live outside of the United States, have never heard of this genre of dessert from colonial times.
It is said that blueberries help ward off heart disease. The blueberry’s fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. In fact, the high nutrient content in blueberries can help the body in many ways.
Top 10 Reasons To Eat Blueberries:
- They are low in calories but high in nutrients.
- They are loaded with antioxidants, which protect the body from damaging free radicals.
- Those antioxidants may protect the body from DNA damage and ward off cancer.
- Compounds found in blueberries can fight urinary tract infections.
- Blueberries’ nutrients may help lower blood pressure.
- They may also help lower LDL cholesterol.
- The fiber in blueberries can help to regulate the gastrointestinal tract.
- The compounds found in blueberries can help control blood sugar.
- They can help maintain brain function and improve memory.
- Substances found in blueberries many reduce muscle damage after exercising.
Vegan Blueberry Slump
- 6 cups fresh blueberries, picked over and rinsed
- 1/3 cup light natural cane sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1/4 cup plus 3 tablespoons light natural cane sugar
- 21/2 teaspoons ground cinnamon
- 1/2 cup plain or vanilla soymilk
- 1 teaspoon lemon juice or apple cider vinegar
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 11/2 tablespoons canola oil
- 3/4 teaspoon vanilla extract
- Finely grated zest of half an orange
To make the filling, combine the berries, sugar, juice, and water in a 9-inch saucepan with a tight-fitting lid; the pan should be at least 3 inches deep. Bring to a boil over medium heat, stirring a few times. Reduce the heat to low and simmer for 2 to 3 minutes. Cover the saucepan and keep the fruit warm over the lowest heat while you make the batter. Just before the batter is ready, bring the fruit to a simmer.
Mix 3 tablespoons of the sugar and 2 teaspoons of the cinnamon in a small bowl. Set aside.
To make the biscuit batter, mix the soymilk and lemon juice in a small bowl, and set aside for 2 to 3 minutes. (This is called clabbering and will result in a buttermilk substitute.) Bring the fruit back to a simmer.
Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, remaining 1/4 cup sugar, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
Stir the oil, vanilla, and zest into the clabbered soy- milk. Pour into the dry mixture, and stir with a wooden spoon just until a soft batter forms.
Use two tablespoons to drop rounds of batter on the simmering fruit. Cover the saucepan with a tight-fitting lid or piece of aluminum foil, bring back to a simmer, and cook over low heat, without uncovering, for 25 minutes. The biscuits will feel firm to the touch when they are cooked.
Cool for 10 minutes and sprinkle with the reserved cin- namon sugar. Serve warm with a few spoonfuls of Vanilla Custard Cream, if you like.
Store leftover slump covered with waxed paper or parchment paper, and keep at room temperature for up to 24 hours. After a few hours, the biscuit will have absorbed most of the liquid in the berry sauce, making the slump more like a buckle; different but still delicious.
Recipe from More Great Good Dairy Free Desserts Naturally © 2006 by Fran Costigan.