Blackberry Slump

Ingredients:

For the blackberry filling:

4 cups fresh blackberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup water

For the dumplings:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Cold 4 tablespoons unsalted butter, chopped, finely chopped
1/2 cup milk⠀⠀⠀⠀⠀

Blackberry Slump

Directions:

Step 1: Preheat oven to 375°F (190°C).
Step 2: In a large mixing bowl, combine the blackberries, granulated sugar, lemon juice, lemon zest, ground cinnamon, ground nutmeg, and ground ginger. Stir until blackberries are evenly coated.
Step 3: Stir cornstarch and water in a small bowl until smooth. Pour the cornstarch mixture over the blackberries and stir gently.
Step 4: Transfer blackberry mixture to a 9×13-inch baking dish.
Step 5: In a separate mixing bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or fork, add the cold butter until the mixture resembles coarse crumbs.
Step 6: Mix in the milk, being careful not to overmix.
Step 7: Place spoonfuls of dumpling batter evenly over the blackberry mixture in the baking dish.
Step 8: Bake in the preheated oven for 35-40 minutes or until the blackberry filling is bubbly and the dumplings are golden brown.
Step 9: Remove from the oven and allow the blackberry slump to cool slightly before serving.
Step 10: If desired, serve the warm portion of the slump with whipped cream or vanilla ice cream.