Prep 15 mins
Cook 50 mins
Cobblers are topped with a pastry, slumps and grunts are topped with biscuit dough. The only other difference is that slumps are usually baked and grunts are steamed. But below all these toppings are homey and soul satisfying deep dish fruit pies. This recipe came from Damon Lee Fowler.
- 3 pints ripe blackberries
- 3⁄4 cup sugar, divided
- 2 cups all-purpose flour, divided
- 1 tablespoon all-purpose flour, divided
- 1 lemon, zest of
- 1 tablespoon lemon juice
- 2 tablespoons Bourbon or 2 tablespoons vanilla extract
- 1 teaspoon cinnamon
- 3⁄4 teaspoon salt, divided
- 6 tablespoons cold unsalted butter, cut into small pieces, divided
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- Preheat the oven to 375°F.
- Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add zest and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
- Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
- Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.