Raspberry Slump
A warm, fruity dessert featuring tender raspberries with a buttery, crumbly topping—perfect for summer gatherings or a comforting treat with cream or ice cream.
Ingredients
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the raspberries, 1 cup of sugar, and 1/2 cup of water in a buttered 2-quart baking dish until the fruit is hot.
- In a separate bowl, mix the flour with baking powder, salt, and 4 tablespoons of sugar.
- Cut in the 2 tablespoons of butter until the mixture resembles fine meal.
- Add milk gradually, mixing after each addition, until a soft dough forms.
- Spoon the batter evenly over the hot berries in the baking dish.
- Bake in the preheated oven for 20 minutes or until the topping is golden brown.
- Serve the raspberry slump warm with cream or ice cream.
Tips & Substitutions
For a lighter topping, you can substitute half of the flour with almond flour or whole wheat flour. If you're short on fresh raspberries, frozen ones work well; just adjust the sugar since frozen fruit may be sweeter. To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter or a pinch of cinnamon. This dish pairs beautifully with Dolores' Shortbread Cookies for a delightful dessert spread.
Serving Suggestions
Serve the raspberry slump warm, ideally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a fantastic dessert after a light meal or can be enjoyed as a sweet breakfast treat. Pair with a refreshing Cool Cucumber Mousse for a well-rounded brunch experience.
Storage & Reheating
To store leftovers, cover the raspberry slump with plastic wrap or transfer it to an airtight container and keep it in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 350 degrees Fahrenheit until heated through. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Slump contains roughly 277 calories, with 5g protein, 41g carbohydrates, and 11g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (15% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1486mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of raspberries?
Yes, you can substitute raspberries with other berries like blueberries, blackberries, or strawberries. Just keep in mind that some fruits may require adjustments in sugar based on their sweetness level. A mix of berries can also add a delightful flavor twist to the slump.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free raspberry slump, simply replace the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is gluten-free as well. The texture may vary slightly, but it will still be delicious.
How do I know when the slump is done baking?
The raspberry slump is done when the topping turns golden brown and a toothpick inserted into the center comes out clean. The berries should be bubbling around the edges. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).